Brook Trout — ^Wash and drain in a colander a few minutes,
split nearly to the tail, flour nicely, salt, and put in pan, which
should be hot but not burning ; throw in a little salt to prevent
sticking, and do not turn until brown enough for the table. The
general defect in cooking trout when fried, is over cooking. They
should never be done to a crisp. Fry also in a little butter or oil✪ Brook Trout
and omit the flour, frying them perfectly plain. For Broiled Trout
mrap in a piece of glazed paper, which should be well buttered ;
sprinkle a very little salt and pepper on them ; pu^ them in a
double broiler and turn the broiler over from side to side. Servo
with lemon juice over them. Boiled Trout is better than fried or
broiled. Put trout on a napkin, sprinkle with salt, fold together
and put in boiling salted water. If they are of medium size will bo
cooked in two or three minutes. When done place on a clean
napkin on a hot platter and serve with fresh butter and boiled
potatoes. . For Baked TVotitj dry the fish, do not split them ; lay
on baking dish, add a little butter, pepper and salt. Serve as soon
as done, which will be in fifteen or twenty minutes.
FfilTTERS AND CROQUETTES. 257
FRnTERS AND OROGIXJETTES.
Make the fritter batter quickly and beat thoroughly until
smooth. A good rule is two eggs, whites and yolks beaten sepa-
rately, half pint milk, one level teaspoon salt, and pint flour, a
tablespoon American cooking oil, or butter, or salad oil, and a
seasoning of cinnamon or nutmeg✪ Fritter Batter may be added if wished ; if the
batter is for fish or meat firitters add a saltspoon white pepper and a
dash of cayenne. Water may be used instead of milk, with a table-
spoon or two of lemon juice if liked, and some add the wetting
gradually. The batter for fritters should be just thick enough to
drop, not run, from the spoon — do not make too stiflT— and should
be made an hour before using. Some claim it is better to stand a
day, as the grains of flour swell by standing after being moistened
and thus become lighter. Add the whites of eggs — and when
baking powder is used, that slso-^ust before frying. Less eggs
are needed with baking powder, using one egg in the above batter
with a heaping teaspoon- baking powder or teaspoon cream tartar
and half teaspoon soda. The fritters are much nicer with the eggs,
and without the rising powders, but it is convenient to use the
latter when p eparing for inunediate use. Some use cracker dust
instead of floui, thinking it makes the batter lighter. Arrowroot
may be used to thicken batters, sauces, etc., making the mixture
much more delicate, and with it butter can be omitted. Its thick'^
ehing property is about three times that of flour. It is better not to
use sugar in the batter, as it tends to make it heavy, but sprinkle it
over the fritters in the dish when just ready to serve, though in
17
258 FRITTERS AND CKOviUETTES.
Page 216 · 3 recipe records on this page
Presented as published in 1890. 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
Brook Trout — Wash and drain in a colander a few minutes, split nearly to the tail, flour nicely, salt, and put in pan, which should be hot but not burning ; throw in a little salt to prevent sticking, and do not turn until brown enough for the table. The general defect in cooking trout when fried, is over cooking. They should never be done to a crisp. Fry also in a little butter or oil and omit the flour, frying them perfectly plain. For Broiled Trout wrap in a piece of glazed paper, which should be well buttered ; sprinkle a very little salt and pepper on them ; put them in a double broiler and turn the broiler over from side to side. Servo with lemon juice over them. Boiled Trout is better than fried or broiled. Put trout on a napkin, sprinkle with salt, fold together and put in boiling salted water. If they are of medium size will be cooked in two or three minutes. When done place on a clean napkin on a hot platter and serve with fresh butter and boiled potatoes. . For Baked Trout, dry the fish, do not split them ; lay on baking dish, add a little butter, pepper and salt. Serve as soon as done, which will be in fifteen or twenty minutes.
FRITTERS AND CROQUETTES.
Make the fritter batter quickly and beat thoroughly until smooth. A good rule is two eggs, whites and yolks beaten separately, half pint milk, one level teaspoon salt, and pint flour, a tablespoon American cooking oil, or butter, or salad oil, and a seasoning of cinnamon or nutmeg may be added if wished ; if the batter is for fish or meat firitters add a saltspoon white pepper and a dash of cayenne. Water may be used instead of milk, with a tablespoon or two of lemon juice if liked, and some add the wetting gradually. The batter for fritters should be just thick enough to drop, not run, from the spoon — do not make too stiflT— and should be made an hour before using. Some claim it is better to stand a day, as the grains of flour swell by standing after being moistened and thus become lighter. Add the whites of eggs — and when baking powder is used, that also must before frying. Less eggs are needed with baking powder, using one egg in the above batter with a heaping teaspoon- baking powder or teaspoon cream tartar and half teaspoon soda. The fritters are much nicer with the eggs, and without the rising powders, but it is convenient to use the latter when preparing for inunediate use. Some use cracker dust instead of floui, thinking it makes the batter lighter. Arrowroot may be used to thicken batters, sauces, etc., making the mixture much more delicate, and with it butter can be omitted. Its thickening property is about three times that of flour. It is better not to use sugar in the batter, as it tends to make it heavy, but sprinkle it over the fritters in the dish when just ready to serve, though in
Records on this page
Baked White FishBrook TroutFritter Batter