Brook Trout
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. E. D. Kelley, Winnetka, IL.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 173. The excerpt below is the record exactly as published.
BROOK TROUT.— Wash and dry inside and outside of the fish; sprinkle a little pepper and salt over them and roll in cornmeal. Fry in 1 part butter and 2 parts lard, about 8 minutes. Drain, and serve with slices of bacon and hard-'boiled eggs, cut in rings and laid around the platter. — Mrs. E. D. Kelley, Winnetka, 111. TO FRY BROOK TROUT OR SMALL FISH.— Clean fish, ■and let them lie a few minutes, wrapped snugly in a dry, clean towel. Season with pepper and salt, and roll in cornmeal; fry in half butter, half lard. Drain on sieve, an<l serve hot. — Mrs. H. A. Klein, 12 E. 48th St., Chicago, 111. STEWED TROUT.— 2 fair-sized trout
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Cook this with the app: pantry check, scaling, and the assistant.