Broiled Trout

Ingredients

• a trout weighing 3 or 4 lbs.
• a piece of suet
• salt
• pepper
• butter

Method

1. 1

   Rub a double broiler with suet, lay the fish flesh side down, turn over a moderate fire until brown on both sides.

2. 2

   Sprinkle with salt and pepper, spread with butter, stand in the oven for one minute, and serve with maitre d'hotel sauce.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 148. The excerpt below is the record exactly as published.

butter, stir two table - spoonfuls of thick cream into it, and serve. Sturgeon, Sauce for. — If broiled or fried, any piquant sauce or any of the sauces which usually accompany salmon may be served with sturgeon. When stewed, the liquor in which it was simmered may be strained, thick- ened, and either poured over it or served in a tureen. Sturgeon, Stewed. — Take 2 lbs. of sturgeon cut into slices an inch thick. Soak these in strong vinegar for five minutes, drain them, dry them in a cloth, dip them in flour, and fry them in hot fat till they are lightly browned on both sides. Take as much good, nicely flavored veal stock as will barely cover the fish, throw into it a large glassful of Madeira, cover the saucepan closely, and simmer the fish gentry for an hour. Put the slices on a dish, throw a spoonful of capers upon them, pour the sauce around them, and serve. Time to fry the slices, ten min- utes ; time to simmer them, one hour. Trout, Broiled. — Clean a trout weighing 3 or 4 lbs. Rub a double broiler with a piece of suet, lay the fish on it with the flesh side down, turn over a moderate fire until brown on both sides, being careful not to burn. When done, take up carefully so as not to break. Sprinkle with salt and pepper

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