Baked Trout

Ingredients

• about six pounds of trout
• a quarter of a pound of melted butter
• three or four tablespoonfuls of chopped onions
• a can of mushrooms without any liquor
• one tablespoonful of minced parsley
• salt to taste
• pepper to taste
• about one-half pint of stock

Method

1. 1

   Stuff the cleaned trout with forcemeat, place in a baking pan with melted butter, cover with mushroom liquor, pork slices, onions, mushrooms, parsley, salt, and pepper.

2. 2

   Pour stock over, bake for half an hour, basting frequently.

3. 3

   Serve with potatoes.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 30. The excerpt below is the record exactly as published.

Baked Trout. Scrape and clean about six pounds of trout, draw them through the g^lls, wash well, and wipe them inwardly. Stuff them with forcemeat, put them into a baking- pan over a quarter of a pound of melted butter ; cover over with a little mushroom liquor or a few mushrooms chopped, also with slices of pork, and sprinkle over three or four tablespoonfuls of chopped onions, a can of mushrooms without any liquor, and one tablespoonful of minced parsley ; also salt and pepper to taste. Pour over about one-half pint of stock

Cook this with the app: pantry check, scaling, and the assistant.