Boiled Trout

Ingredients

• 2 lbs of trout
• salt
• half a cup of vinegar
• an onion stuck with four cloves
• a bayleaf
• some parsley

Method

1. 1

   Boil the trout in well-salted water.

2. 2

   Optionally, add an onion with cloves, vinegar, a bay leaf, and parsley.

3. 3

   Cut the fish into portions before boiling.

4. 4

   Simmer for no longer than half an hour.

5. 5

   Drain and serve with sauce on the side.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 171. The excerpt below is the record exactly as published.

Boiled trout with butter sauce (2 lbs, gross and sauce, 18 cents.) Roast beef (2 ribs, 4 lbs 50 cents.) Boiled ham (knuckle with 2 lbs, net, 30 cents.) Corn (2 cans, seasonings, 31 cents.) Green peas (from garden, equal 2 cans, 30 cents.) Potatoes (7 cents.) Baltimore butter pie (No. 577 increased — 3 large, deep, 40 cents.) ^ Raisins, nuts, cheese, pickles, condi-, ments (average cost i cent each person 37 COOKING FOR PROFIT. all counted together, 25 cents.) Bread, butter (16 cents.. Milk, coffee, tea (30 cents.); Total, $2 77; 25 persons jovern-t^nts a plate. 571— Boiled Trout. When we have but a small' amount ^ of fish we boil it, because we fipd that "it goes further" that way than if baked or broiled; whether the reason be that it shrinks less or that there are fewer orders for it. Boiled fish ought not to be con- sidered inferior, for in no other way is the peculiar flavor of a fine fish so well preserved. It is always safe when the preferences of the people to be served are unknown, to boil a trout or salmon in water that is well salted and without other seasonings. At some other time you can try the addition of an onion stuck with four cloves, and half a cup of vinegar to the water, and perhaps a bayleaf and some parsley

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