Broiled Trout

Ingredients

• melt butter
• salt
• small an anchovy
• some capers
• a little flour
• pepper
• nutmeg
• half a spoonful of vinegar

Method

1. 1

   Wash, dry, tie it, to cause it to keep its shape; melt butter, add salt, and cover the trout with it.

2. 2

   Broil it gradually in a Dutch oven, or in a common oven.

3. 3

   Cut small an anchovy, and chop some capers.

4. 4

   Melt some butter with a little flour, pepper, salt, nutmeg, and half a spoonful of vinegar.

5. 5

   Pour it over the trout, and serve it hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 495. The excerpt below is the record exactly as published.

pepper, ginger, a blade of mace, sweet herbs, and an onion. Stew 15 minutes. Take out the herbs and onion, and put in a little shred parsley, the juice of a small lemon, half an anchovy cut small, a gill of cream, and a little butter, or yolk of an egg. Garnish with lemon. TRIPE, to Fry. — Cut the tripe into small square pieces ; dip them in yolks of eggs, and fry them in good dripping, till nicely brown ; take oat, and drain, and serve with plain melted butter. TRIPE STEWED. — Cut tripe into strips, put them in rich gravy, with a lump of butter size of a hen’s egg, rolled in flour ; shake until the butter is melted. Add a tablcspoonful of white TRO 394 TOR wine, some chopped parsley, pepper, salt, pickled mushrooms, and the squeeze of a lemon. Shake well together and stir until tender. TROUT, a-la-Genevoise. — Clean the fish well ; put it into the stewpan, adding half champagne and half sherry wine. Season it with pep- per, salt, an onion, a few cloves stuck in it, and a small bunch of parsley and thyme; put in it a crust of French bread ; set it on a quick fire. When done, take the bread out, bruise it, and thicken the sauce ; add flour and a little butter, and boil up. Lay the fish on the dish, and pour the sauce over it. Serve it with sliced lemon and fried bread. TROUT, to Broil.— Wash, dry, tie it, to cause it to keep its shape ; melt butter, add salt, and cover the trout with it. Broil it gradually in a Dutch oven, or in a common oven. Cut small an anchovy, and chop some capers. Melt some butter with a little flour, pepper, salt, nutmeg, and half a spoonful of vinegar

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