Have ready a frying-kettle containing at least two inches
of fat, and make it hot over the fire ; have at hand also a
frying-basket of wire ; in a clean dry towel, put half a cup-
ful of flo✪ American White-Baitur and the white-bait, and shake them together ;
then put the fish into the wire basket, and shake off all the
loose flour. Let a drop of water fall into the hot fat : if it
sputters, the fat is right. Put in the frying-basket, and crisp
the white-bait, but do not brown them ; as soon as they are
crisp lift the basket, and throw the white-bait upon a napkin
folded on a hot dish; cut a lemon, and put it with them,
and serve them with a plate of brown bread cut thin and
buttered.
FISH AND SHELLFISH {POISSON). 217
TROUT WITH CREAM GRAVY.
After the trout have been cleaned and washed, roll them
in Indian meal seasoned with salt and pepper ; put a frying-
pan over the fire with enough fat in it to cover the bottom
to the depth of half an inch when it is melted, and when
the fat is smoking hot put in the trout, and quickly fry them
brown all over ; when the trout are brown, take them up on
a hot dish, and keep them hot. Pour out of the frying-pan
nearly all the fat ; put a cupful of milk into the pan, and stir
it until it boils ; if the meal which adheres to the pan makes
the milk too thick, add a little more. Let the gravy thus
made boil for a minute ; season it palatably with salt and
white pepper✪ Trout with Cream Gravy, pour it into a gravy-boat, and serve it with the
fried trout. If flour is preferred, it may be used instead of
the meal.
FRIED TROUT.
Clean, wash, and dry small trout ; season them with pep-
per and salt ; roll them in dry flour, and then plunge them
into enough smoking-hot fat to entirely cover them. As soon
as they rise to the surface of the fat, and are light brown,
take them up with a skimmer, lay them for a moment on
brown paper to free them from fat, arid then serve them at
once.
In the country, trout are usually fried with salt pork.
BOILED TROUT.
Small trout wrapped in a napkin, boiled in salted water,
and served with green peas, are delicious.
NEW ENGLAND FISH-CHOWDER.
Slice a quarter of a pound of salt pork, and fry it over a
gentle fire, using a large, round-bottom iron pot ; when the
pork is light brown, take it out of the fat which it has yielded
in frying, and put it on a plate for future use. While the
2l8 PRACTICAL AMERICAN COOKERY.
pork is frying, peel and slice two large onions, and fry them
light brown with the pork, removing them from the fat when
the pork is taken out. Meantime peel and slice four more
large onions ; peel ten medium-sized potatoes, and slice them
a quarter of an inch thick ; cut up five pounds of fresh cod-
fish or haddock in slices an inch thick, removing the bones,
and the skin also if it is disliked. Have ready a pound of sea-
biscuit or pilot- crackers, and salt and pepper✪ Fried Trout for seasoning.
Page 124 · 6 recipe records on this page
Presented as published in 1885. 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
Have ready a frying-kettle containing at least two inches of fat, and make it hot over the fire ; have at hand also a frying-basket of wire ; in a clean dry towel, put half a cupful of flour and the white-bait, and shake them together ; then put the fish into the wire basket, and shake off all the loose flour. Let a drop of water fall into the hot fat : if it sputters, the fat is right. Put in the frying-basket, and crisp the white-bait, but do not brown them ; as soon as they are crisp lift the basket, and throw the white-bait upon a napkin folded on a hot dish; cut a lemon, and put it with them, and serve them with a plate of brown bread cut thin and buttered.
TROUT WITH CREAM GRAVY.
After the trout have been cleaned and washed, roll them in Indian meal seasoned with salt and pepper ; put a fryingpan over the fire with enough fat in it to cover the bottom to the depth of half an inch when it is melted, and when the fat is smoking hot put in the trout, and quickly fry them brown all over ; when the trout are brown, take them up on a hot dish, and keep them hot. Pour out of the frying-pan nearly all the fat ; put a cupful of milk into the pan, and stir it until it boils ; if the meal which adheres to the pan makes the milk too thick, add a little more. Let the gravy thus made boil for a minute ; season it palatably with salt and white pepper, pour it into a gravy-boat, and serve it with the fried trout. If flour is preferred, it may be used instead of the meal.
FRIED TROUT.
Clean, wash, and dry small trout ; season them with pepper and salt ; roll them in dry flour, and then plunge them into enough smoking-hot fat to entirely cover them. As soon as they rise to the surface of the fat, and are light brown, take them up with a skimmer, lay them for a moment on brown paper to free them from fat, and then serve them at once.
In the country, trout are usually fried with salt pork.
BOILED TROUT.
Small trout wrapped in a napkin, boiled in salted water, and served with green peas, are delicious.
NEW ENGLAND FISH-CHOWDER.
Slice a quarter of a pound of salt pork, and fry it over a gentle fire, using a large, round-bottom iron pot ; when the pork is light brown, take it out of the fat which it has yielded in frying, and put it on a plate for future use. While the
pork is frying, peel and slice two large onions, and fry them light brown with the pork, removing them from the fat when the pork is taken out. Meantime peel and slice four more large onions ; peel ten medium-sized potatoes, and slice them a quarter of an inch thick ; cut up five pounds of fresh codfish or haddock in slices an inch thick, removing the bones, and the skin also if it is disliked. Have ready a pound of seabiscuit or pilot- crackers, and salt and pepper for seasoning.
Records on this page
American White-BaitOld Style of Frying White-BaitTrout with Cream GravyFried TroutBoiled TroutNew England Fish-Chowder