Boiled Brook Trout (Hot)
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Serve with any fish sauce or oil and vinegar.
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 65. The excerpt below is the record exactly as published.
Boiled Brook Trout (hot) Scale and prepare four large trout. Pour over them two breakfast cups of boiling vinegar, which will turn the meat blue, two breakfast cups of white wine, and enough water to cover them. Add one onion with three cloves stuck in it, one carrot, half a bunch of celery, four or five bay leaves, one small bunch of parsley, one teaspoonful of peppercorns, and salt to suìt the tast
Cook this with the app: pantry check, scaling, and the assistant.