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Baked Brook Trout, with Forcemeat
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Cooking time may vary depending on oven heat.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 66. The excerpt below is the record exactly as published.
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
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Cook this with the app: pantry check, scaling, and the assistant.