Brook Trout

Ingredients

• a little pepper
• a little salt
• one part butter
• two parts lard

Method

1. 1

   Wash and dry the fish, sprinkle with pepper and salt, and roll in corn meal.

2. 2

   Fry in a mixture of butter and lard until golden brown.

3. 3

   Drain and serve with bacon and hard-boiled eggs cut in rings around the platter.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 53. The excerpt below is the record exactly as published.

a little salt and red pepper, and place over the fire just previous to serving, but do not allow it to come to a boil. Isabel S. CABBAQE SOUP WITH STOCK. (German Style.) Take one sound white cabbage, wash and trim off the outer leaves, chop fine and put it in a stew-pan with a quart of water. Let boil until tender. Add a quart of beef broth, salt and pepper to taste, and boil once more. Before serving stir in a lump of butter and two small lumps of sugar. Serve hot. F. R. S. MACARONI SOUP. (Italian Style.) Put four sticks of macaroni into a saucepan with one tablespoonful of butter and one onion. Boil until the macaroni is tender; when done drain and pour over it two quarts of good broth, beef, chicken, or other kind. Place the pan on the fire to simmer for about ten minutes, watching lest it break or become pulpy. Add a little grated Parmesan cheese, and serve. S. S. CLEAR SOUP WITH NOODLES. Take two quarts of clear beef broth, peel and slice two carrots and two onions; put them into a stew-pan with a generous lump of butter and one small cabbage cut into shreds, cover and put over a slow fire, so as to stew gently until tender. Shake the pan occasionally to prevent burning. When the vegetables are cooked put them into the beef broth and boil the whole gently for thirty minutes, then strain. To make the noodles, slightly warm one-half cup of butter and beat to a cream, then work SOUPS. 63 smoothly into It two heaping tablespoonfuls of flour and two well-beaten eggs. Let the soup boil up again; drop in small balls of the &gg and butter and let it simmer for an hour longer. A. F. C. CREAM OF SPINACH WITH STOCK. Take one pint of cold cooked spinach, chop and pound into a soft paste. Put it into a stew-pan with four tablespoonfuls of butter and a teaspoonful of salt. Cook and stir it about fifteen minutes. Add to this one quart of stock and one pint of boiling water; let boil up, then rub through a strainer. Set it over the fire again, and, when boiling, add a tablespoonful of butter, and a teaspoonful of sugar. Mrs. C. Cayton. CORN AND TOMATO SOUP WITH STOCK. Cut one pound of beef into small pieces, put it into a granite kettle with three quarts of water, and boil gently two hours. Strain, put over the fire again and put in six large tomatoes and boil for an hour. When cooked, drain and pass the tomatoes through a fine sieve. Return to the stove. Scrape six ears of corn from the cob and put into the soup; also put in a smah lump of butter and season to taste with salt and pepper. Boil the soup twenty minutes; serve crisp crackers. Inez Slocum. GOULASH. (Hungarian Style.) This can be made of chicken, beef, or any meat desired. The easiest way is to take a quart of cold chicken stock, previously salted, a quart of cold water and two cups of boiled chicken meat cut into dice. Put into granite kettle and add one-half dozen fresh ripe tomatoes, six good-sized onions and let boil till all are tender. Then add salt and one-fourth tea- spoonful of red pepper. Serve in soup dishes. To be eaten with toast. Mrs. L. M. Miller. GREEN PEA SOUP WITH STOCK. Wash the neck of lamb in cold water, and put it into a soup-pot with six quarts of cold water; add to it two tablespoonfuls of salt, let boil gently for two hours, then skim; add a quart of shelled peas, a little pep- per; cover and let boil for half an hour; scrape the skins from a pint of small young potatoes; slice and add them to the soup; cover and let boil for half an hour longer; work butter size of an egg and a dessert-spoon- ful of flour together, and add to the soup ten minutes before taking off the fire. Miss R. Lyon. 64 SOUPS. SPLIT PEA SOUP WITH SALT PORK. Wash a pint of split peas and cover with tepid water, adding: a pinch of soda; let remain over night to swell. In the morning put them in a kettle with three quarts of cold water, adding half a pound of lean salt pork cut into slices; also a teaspoonful of salt and a little pepper. Cook slowly for three hours, stirring occasionally till the peas are all dissolved, adding a little more boiling water to keep up the quantity as it boils away. Strain through a colander. Serve with small squares of toasted bread. If not rich enough, add a small piece of butter. Lillian. DRIED BEAN SOUP. One quart dried beans, one-half pound salt pork or ham, three quarts of cold water, salt and pepper to taste. Wash the beans and soak them over night. In the morning drain the water off, and cover them again with the boiling water; add the pork and boil gently two hours. Press the beans through a sieve, return them to the soup kettle, and bring to a boil. Add salt, pepper, butter and a speck of sugar, and serve with toasted bread. Mrs. M. C. CARROT SOUP WITH STOCK. Put in soup Kettle a knuckle of veal, four quarts of cold water, a quart of finely-sliced carrots, one large head of celery; let boil two and a half hours, and add one-fourth of a cup of rice and boil an hour longer; season with pepper and salt, and serve. L. M. TOHATO CREAn SOUP And all Vegetable Soups, see Part IL A BRAIN FOOD. FISH Is pronounced by medical authority to be the best "brain food/* of all the meats. It is also more easily digested than the flesh of ani- mals. In cooking fish the first care of the housewife is to be certain that the fish she is about to cook is perfectly fresh and thoroughly clean. In boiling fish, it should be put into warm water and boiled gently. In removing it from the kettle, avoid breaking the skin as it gives the fish a ragged appearance. Some cooks have kettles with a strainer on the bot- tom. The usual garnishes of fish are slices of lemon and sprigs of parsley. In frying fish, the fat should be boiling and cover the fish. Best results are obtained when the fish is rolled in flour or bread-crumbs. The best color is obtained when the fish is fried in Ko-nut, a vegetable oil spoken of quite at length in Part II. BROOK TROUT. These delightful fish are usually fried. Wash and dry the fish, being certain that they are dry inside as well as outside, sprinkle a little pepper and salt over them, and roll in corn meal. Use one part butter, to two parts lard to fry a golden brown. Drain, and serve with slices of bacon and hard-boiled eggs cut in rings and laid around the platter. It takes about eight minutes to fry them

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