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Brook Trout
From Cookery for every household, 1914
Serves 1
Maitre d’hotel butter may be served separately.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 997. The excerpt below is the record exactly as published.
Brook Trout Fresh brook trout, when they can be procured, are delicious if cooked in the chafing dish. Clean the fish, removing the trails and gills without split- ting them open. Then dry them in a cloth and dust them lightly with flour, seasoned with pepper and salt. Melt a small quantity of butter
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