Broiled Trout with Brown Gravy

Ingredients

• a large trout
• a tablespoon of butter
• a tablespoon of flour
• a pint of boiling water
• a level teaspoon of salt
• a quarter of a saltspoon of pepper
• a tablespoon of any highly seasoned pickle

Method

1. 1

   Scale and dress the trout, then broil over a quick fire.

2. 2

   For the gravy, brown butter and flour, stir in boiling water and season.

3. 3

   Serve the trout with gravy.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 76. The excerpt below is the record exactly as published.

tablespoons of butter cut in small pieces, and stir the sauce until the butter is melted ; do not allow the sauce to boil after the butter is added ; when the butter is melted put in the juice of half a lemon, and serve the sauce at once with the fish. BROILED TROUT WITH BROWN GRAVY. After a large trout has been scaled, split it down the back, dress it, wash it in cold water, dry it with a clean towel, lay it between the bars of a well-buttered double-wire grid- iron, and broil it over a quick fire; while the fish is being cooked, stir .together over the FISH. 87 fire a tablespoon each of butter and flour until they begin to brown; then gradually stif in a pint of boiling water, a tablespoon of any highly seasoned pickle chopped very fine, a level teaspoon of salt, and a quarter of a saltspoon of pepper

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