Broiled Trout

Ingredients

• Clean a trout
• one tablespoonful of salt
• four or five ounces of butter
• a well-washed and boned anchovy
• one tablespoonful of capers
• one dessertspoonful of vinegar
• a little salt
• pepper
• a little nutmeg

Method

1. 1

   Clean and tie the trout, cover with salt and butter for three minutes.

2. 2

   Broil over a clear fire for fifteen minutes.

3. 3

   Prepare sauce with anchovy, melted butter, capers, vinegar, salt, pepper, and nutmeg.

4. 4

   Pour over the fish and serve.

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.

Broiled Trout. Clean a trout, wipe it carefully, tie it up into shape, cover it over with one table- spoonful of salt, mixed with four or iive ounces of butter, and let it remain for three minutes. Then place it on a gridiron, over a clear fire, and broil it gently for fifteen minutes or so. Chop up a well-washed and boned anchovy, stir it up with a little melted butter in a saucepan, add one tablespoonful of capers, one dessertspoonful of vinegar, and a little salt, pepper

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