— Take a good-sized trout, weighing two to
three pounds. Clean and scale it, handling
it as little as possible, and fill it with fish
forcemeat. Put it into a baking-dish, and pour
a marinade, made with a spoonful or two of
vinegar boiled with vegetables and spices to
flavour it, underneath and roimd it ; lay a good
slice of butter broken into little pieces here and
there on the fish, and bake in a moderate oven.
Baste frequently with the marinade. When the
fish is done enough keep it hot a few minutes.
Strain the liquor in the dish, add some stock to
it to make the quantity of sauce required, thicken
this with flour and iDutter, season with a little
anchovy, the squeeze of a lemon, and a pinch
of cayenne. Skin the trout, strain the sauce
over it, and serve. The forcemeat may be
made as follows : — Take two ounces of finely-
shred suet and two ounces of grated bread-
crumbs ; mix with these a tea-spoonful each of
parsley, thyme, and majoram, and add a large
pinch of salt, a pinch each of powdered mace,
pepper, and lemon-rind. Bind the forcemeat
together with the yolk of an egg, and it will be
ready for use. Time to bake the trout, twentj'
to thirty-five minutes, according to size. Suf-
ficient for two or three persons.
SALMON THOL'T
Salmon Trout with Truffles.— Take
a salmon trout weighing about two pounds, and
of firm flesh ; scale it, and draw it by the gills ;
wash and wipe it inwaidly. Take four fresh
peeled trufiies, chop them, and pound them in a
mortar, adding to them the third of their bulk
of softened bread-crumbs and the same quantity
of butter. Season with salt, pepper, and chopped
parsley✪ Salmon Trout with Truffles, and fill the inside of the trout with this
preparation. Set the salmon trout on a buttered
,gratin-dish. Salt, baste with butter, and set it
in a moderate oven to bake, basting often with
butter. After twelve minutes, pour into the dish
a small glassful of white wine and a few spoon-
fuls of melted glaze ; boil the liquid, and push
the dish again into the oven. In a quarter of an
hour the trout should be done enough ; place it
then on another dish. Dilute the fish stock
with a little white wine, let it boil, and thicken
it with a piece of kneaded butter. Add two
SAL
( 81.3 )
SAL
raw truffles, continue boiling for two
minutes longer ; draw it back, and finish with a
piece of fresh butter, the juice of a lemon, and
some chopi^ed parsley. Pour this sauce over
the salmon trout, and send it to table.
Salmon, Wholesomeness of.— As is
the case with other oily fish, salmon is less
digestible than white fish generally for those of
weak stomachs. Like other articles of food,
too, which contain oil, it should never be eaten
in a state of decomposition. It may prove
liighly injurious; indeed, death has been the
result of partaking of pickled salmon which
had become somewhat decomposed.
Page 1686 · 1 recipe record on this page
Presented as published in 1892. 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
— Take a good-sized trout, weighing two to three pounds. Clean and scale it, handling it as little as possible, and fill it with fish forcemeat. Put it into a baking-dish, and pour a marinade, made with a spoonful or two of vinegar boiled with vegetables and spices to flavour it, underneath and round it ; lay a good slice of butter broken into little pieces here and there on the fish, and bake in a moderate oven. Baste frequently with the marinade. When the fish is done enough keep it hot a few minutes. Strain the liquor in the dish, add some stock to it to make the quantity of sauce required, thicken this with flour and butter, season with a little anchovy, the squeeze of a lemon, and a pinch of cayenne. Skin the trout, strain the sauce over it, and serve. The forcemeat may be made as follows : — Take two ounces of finely shred suet and two ounces of grated breadcrumbs ; mix with these a tea-spoonful each of parsley, thyme, and majoram, and add a large pinch of salt, a pinch each of powdered mace, pepper, and lemon-rind. Bind the forcemeat together with the yolk of an egg, and it will be ready for use. Time to bake the trout, twenty to thirty-five minutes, according to size. Sufficient for two or three persons.
SALMON TROUT
Salmon Trout with Truffles.— Take
a salmon trout weighing about two pounds, and of firm flesh ; scale it, and draw it by the gills ; wash and wipe it inwardly. Take four fresh peeled truffles, chop them, and pound them in a mortar, adding to them the third of their bulk of softened bread-crumbs and the same quantity of butter. Season with salt, pepper, and chopped parsley, and fill the inside of the trout with this preparation. Set the salmon trout on a buttered ,gratin-dish. Salt, baste with butter, and set it in a moderate oven to bake, basting often with butter. After twelve minutes, pour into the dish a small glassful of white wine and a few spoonfuls of melted glaze ; boil the liquid, and push the dish again into the oven. In a quarter of an hour the trout should be done enough ; place it then on another dish. Dilute the fish stock with a little white wine, let it boil, and thicken it with a piece of kneaded butter. Add two
SAL
( 81.3 )
SAL
raw truffles, continue boiling for two minutes longer ; draw it back, and finish with a piece of fresh butter, the juice of a lemon, and some chopped parsley. Pour this sauce over the salmon trout, and send it to table.
Salmon, Wholesomeness of.— As is
the case with other oily fish, salmon is less digestible than white fish generally for those of weak stomachs. Like other articles of food, too, which contain oil, it should never be eaten in a state of decomposition. It may prove liighly injurious; indeed, death has been the result of partaking of pickled salmon which had become somewhat decomposed.
Records on this page
Salmon Trout with Truffles