Split a trout down the back with a knife, and spread it open without bruising it; lay the fish upon a dish, season it with a little oil, pepper, and salt, and a squeeze of lemon-juice; place it between the bars of a double gridiron, over a clear fire to broil; turning it, and basting it occasionally with a little oil or a bit of butter; and when done, which will take about half an hour, place it on its dish, pour some piquante sauce, No. 22, in which there has been mixed a good pat of epicurean butter, No. 130, and serve.