Broiled Mackinaw Trout

Ingredients

• Broiled Mackinaw trout (4 lbs, gross 30, butter to baste 5 — 35 cents)
• dredge with pepper
• dredge with salt
• dip both sides in flour
• brush over with melted butter

Method

1. 1

   If the fish is of small size, split it lengthwise in halves and remove the bone entirely.

2. 2

   Dry the halves on a clean kitchen towel, dredge with pepper and salt, dip both sides in flour, place them in the hinged wire broiler and cook over clear coals.

3. 3

   When partly cooked, brush over with melted butter and keep it moist until well done through.

4. 4

   To serve, turn out of the broiler onto a little board on the table and divide each side in four by a sudden chop with a large sharp knife.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 170. The excerpt below is the record exactly as published.

Broiled Mackinaw trout (4 lbs, gross 30, butter to baste 5 — 35 cents.) Broiled tenderloin steak (No. 40-7- steaks, itb. 25 cents.) Beefsteak common (8 steaks, iB). 16, butter gravy 5-21 cents.) Eggs (4 orders, 14 cents.) Potatoes baked (5 cents.) French rolls (35 and loaf bread, 19 cents.) Rhubarb sauce do cents.) Cake, frosted (i^ lbs, 18 cents.) Butter, (average count 15 cents.) Milk and cream, (average count 28 cents \ Coffee and tea, (10 cents.) Twenty-five persons ; 8 cents a plate. 570— B; oiled Tvlackinaw Trout. If the fish is of small size, split it length- wise in halves and remove the bone entirely, by cutting along both sides of it. Dry the halves on a clean kitchen towel, dredge with pepper and salt, dip both sides in flour, place them in the hinged wire broiler and cook over clear coals. When partly cooked, brush over with melted butter

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