Scale and prepare four large trout. Pour over them two
breakfast cups of boiling vinegar, which will turn the meat
blue, two breakfast cups of white wine, and enough water to
cover them. Add one onion with three cloves stuck in it, one
carrot, half a bunch of celery, four or five bay leaves, one small
bunch of parsley, one teaspoonful of peppercorns, and salt
to suìt the tast✪ Boiled Brook Trout (Hot)o. Boil ali together for fifteen minutes in a
covered saucepan. When dono remove the fish, drain them,
place them on a folded napkin spread on a dish. Garnish
with parsley. Serve with any fish sauce, or with oil or vinegar.
Boiled Brook Trout (cold)
Clean four or more small trout. Place them in a saucepan
with enough claret to cover them. Add a slice of lemon, two
whole cloves, four whole peppers, a little bit of mace, and a
beaping saltspoon of salt✪ Boiled Brook Trout (cold). Let it cook and sinuner very slowly
116 MB8. aEELT'B COOK BOOK
for three-quarters of an hour. Remove from the fire, and
when oold take out the fish. Place them in a diah and pour
the boiled wine over them. Serve at once.
Broiled Trout
Scale and clean a trout. Wash and dry it well. Oash it
aerosa the back, and in the openings put some butter which has
been seasoned with finely chopped chives and parsley, a little
lemon juice, and thyme. Put the trout in a dish, season with
a little salt and pepper and olive oil. Let it soak for about
half an hour. Remove from the dish. Sprinkle with bread
crumbs mized with a few chopped herbs✪ Broiled Trout and then arrange on
a well-greased gridiron. Broil over a clear fire for fifteen
minutes or so until it is done. Tum the gridiron often and
be aure not to bum the fish. Place on a hot dish and serve
with any desired sauce in a separate dish.
Fried Trout, Mountain Style
Clean and wash a trout weighing a quarter or half a pound.
Dry it thoroughly. Cut some salt pork in small pieces and
place in a frying pan. When the fat is tried out, remove the
pork. Rub the inside of the fish with a little salt. When
the pork fat is very hot, place the fish in the pan. Tum it
two or three times. Serve on a very hot dish. If you have
a little fresh butter✪ Fried Trout, Mountain Style, a little may be put on the fish, but avoid
sauces and condiments.
Baked Brook Trout, with Foroemeat
Select trout weighing a pound or more. Open them just
enough to clean them properly, removing the gUls and leaving
the heads on. Wash and dry them thoroughly, and fili the
cavities with the foUowing forcemeat: Half a pint of bread
crumbs soaked in a little milk, squeezed dry, and mixed with
two ounces of good butter, one saltspoon of salt, one-half a
JTSJET, OT8TEB8, LOBBTEBB^ TEBBAPIN 117
saltepoon of white pepper, juice of quarter of a lemon, a little
sprig of thyme, and the yoke of one raw egg✪ Baked Brook Trout, with Forcemeat. Mix thoronghly.
Sew up the openings. Place the fish in a pan ; on top of each
one place amali bits of butter which bave preyionsly been
loUed in fiour. Place in the oven with the backs toward the
hottest part. They should cook in twenty or thirty minutes.
Sometimes it takes longer, f or it depends upon the beat of the
oven.
of Sole à la Vénitiemie
✪ Sole à la Vénitienne
Page 66 · 7 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Scale and prepare four large trout. Pour over them two breakfast cups of boiling vinegar, which will turn the meat blue, two breakfast cups of white wine, and enough water to cover them. Add one onion with three cloves stuck in it, one carrot, half a bunch of celery, four or five bay leaves, one small bunch of parsley, one teaspoonful of peppercorns, and salt to suit the taste. Boil all together for fifteen minutes in a covered saucepan. When done remove the fish, drain them, place them on a folded napkin spread on a dish. Garnish with parsley. Serve with any fish sauce, or with oil or vinegar.
Boiled Brook Trout (cold)
Clean four or more small trout. Place them in a saucepan with enough claret to cover them. Add a slice of lemon, two whole cloves, four whole peppers, a little bit of mace, and a heaping saltspoon of salt. Let it cook and sinuner very slowly
for three-quarters of an hour. Remove from the fire, and when oold take out the fish. Place them in a diah and pour the boiled wine over them. Serve at once.
Broiled Trout
Scale and clean a trout. Wash and dry it well. Gash it across the back, and in the openings put some butter which has been seasoned with finely chopped chives and parsley, a little lemon juice, and thyme. Put the trout in a dish, season with a little salt and pepper and olive oil. Let it soak for about half an hour. Remove from the dish. Sprinkle with bread crumbs mixed with a few chopped herbs and then arrange on a well-greased gridiron. Broil over a clear fire for fifteen minutes or so until it is done. Turn the gridiron often and be sure not to burn the fish. Place on a hot dish and serve with any desired sauce in a separate dish.
Fried Trout, Mountain Style
Clean and wash a trout weighing a quarter or half a pound. Dry it thoroughly. Cut some salt pork in small pieces and place in a frying pan. When the fat is fried out, remove the pork. Rub the inside of the fish with a little salt. When the pork fat is very hot, place the fish in the pan. Tum it two or three times. Serve on a very hot dish. If you have a little fresh butter, a little may be put on the fish, but avoid sauces and condiments.
Baked Brook Trout, with Foroemeat
Select trout weighing a pound or more. Open them just enough to clean them properly, removing the gills and leaving the heads on. Wash and dry them thoroughly, and fill the cavities with the following forcemeat: Half a pint of bread crumbs soaked in a little milk, squeezed dry, and mixed with two ounces of good butter, one saltspoon of salt, one-half a
FISH, OYSTERS, LOBSTERS, TERRAPIN 117
saltspoon of white pepper, juice of quarter of a lemon, a little sprig of thyme, and the yolk of one raw egg. Mix thoroughly. Sew up the openings. Place the fish in a pan; on top of each one place small bits of butter which have previously been rolled in flour. Place in the oven with the backs toward the hottest part. They should cook in twenty or thirty minutes. Sometimes it takes longer, for it depends upon the heat of the oven.
of Sole à la Vénitiemie
Records on this page
Fish SauceBoiled Brook Trout (Hot)Boiled Brook Trout (cold)Broiled TroutFried Trout, Mountain StyleBaked Brook Trout, with ForcemeatSole à la Vénitienne