Boiled Salmon Trout
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 23. The excerpt below is the record exactly as published.
Boiled Salmon Trout. Clean a salmon trout, rub it well with salt, and let it remain for an hour Wash it thoroughly and wipe it dry ; stuff it with fish forcemeat, tie up the head, place it on a buttered drainer in a fishkettle, pour over a strained mirepoix, and add two pints of white wine and an equal quantity of fish stock or broth
Cook this with the app: pantry check, scaling, and the assistant.