Baked Trout with Shrimp Sauce

Ingredients

• a large salmon trout
• a tablespoonful of melted butter
• one teaspoonful of lemon juice
• a cupful of boiling water
• one tablespoonful of butter
• one tablespoonful of flour
• one tablespoonful of strained lemon juice
• one-half of a cupful of finely chopped shrimps

Method

1. 1

   Clean and dry the trout, gash sides, and brush with melted butter and lemon juice.

2. 2

   Bake on a rack with boiling water for 12 minutes per pound, basting with melted butter.

3. 3

   Prepare sauce with butter, flour, strained water, seasonings, and shrimp.

As published

This recipe was extracted from Kirmess cook book (1907), page 31. The excerpt below is the record exactly as published.

BAKED TBOUT WITH SHRIMP SAUCE. Table Talk, Clean, wash and dry a large salmon trout. Gash each side in half a dozen places, lay in each gash a lardoon of fat salt pork, ^hen brush the fish inside and 80 KIRMESS COOK BOOK. out with a tablespoonful of melted butter mixed with one teaspoonful of lemon juice. Put a rack or grating in the baking pan^ on it lay the fish, pour a cupful of boiling water in the bottom and place in a very hot oven. Allow twelve minutes to the pound and baste three or four times with melted butter. Have ready in a sauce- pan one tablespoonful of butter cooked with one table- spoonful of flour. When the fish is removed from the oven, strain the water remaining in the pan into the saucepan, stir until thickened, add salt, pepper and sufScient caramel to make a pale, brown sauce, one table- spoonful of strained lemon juice and one-half of a cup- ful of finely chopped shrimp

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