Boiled Trout

Ingredients

• three or four large trout
• two breakfast cupfuls of boiling vinegar
• an equal quantity of white wine
• one onion, stuck with cloves
• one carrot
• half a bunch of celery
• four or five bay leaves
• a small bunch of parsley
• one teaspoonful of pepper corns
• salt to suit the taste

Method

1. 1

   Scale and clean the trout, place in a saucepan with boiling vinegar, white wine, and enough water to cover.

2. 2

   Add onion, carrot, celery, bay leaves, parsley, peppercorns, and salt.

3. 3

   Boil for fifteen minutes, then serve with oil and vinegar or fish sauce.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 31. The excerpt below is the record exactly as published.

Boiled Trout. Scale and clean three or four large trout, place them in a saucepan, pour over two breakfast cupfuls of boiling vinegar, which will have the effect of turning them blue, and an equal quantity of white wine, and pour over sufficient water to cover them. Add one onion, stuck with cloves, one carrot, half a bunch of celery, four or five bay leaves, a small bunch of parsley, one teaspoonful of pepper corns and salt to suit the taste

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