Boiled Trout
From A handbook of fish cookery, 1897
Method recommended by Izaak Walton.
Presented as published in 1897. 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 A handbook of fish cookery (1897) by Lucy H. Yates, page 24. The excerpt below is the record exactly as published.
Fresh trout is excel- lent if boiled in '^court-bouillon^' for ten to fifteen minutes, then drained and served with Dutch sauce or melted butter
Cook this with the app: pantry check, scaling, and the assistant.