Brook Trout with New Potatoes

Ingredients

• a quart of small new potatoes
• a tablespoon of butter
• a tablespoon of flour
• a pint of milk
• a level teaspoon of salt
• a palatable seasoning of white pepper
• two tablespoons of butter
• one tablespoon of chopped parsley
• one tablespoon of green herb in season
• a dozen small trout

Method

1. 1

   Boil potatoes until tender.

2. 2

   For the sauce, mix butter and flour, then add milk and season.

3. 3

   Cook trout in a buttered pan with herbs and serve with potatoes.

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.

a tablespoon of chopped parsley or capers, if either is available; after the sauce has jboiled for two minutes, add to it three 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; when the sauce boils it is ready to use; pour a little of it on a hot platter to receive the fish, and serve the rest in a sauce-bowl ; when the trout is done transfer it without breaking to the platter containing the sauce, and serve it hot. BROOK TROUT WITH NEW POTATOES. Scrape or rub the skin from a quart of small new potatoes of even size, boil them until tender in salted boiling water, and then drain them and put them into the following sauce while the trout are being cooked ; to make the sauce, put over the fire a tablespoon each of butter and flour, and stir them until they are smoothly blended ; then gradually stir in a pint of milk, a level teaspoon of salt, and a palatable seasoning of white pepper, and let the sauce boil before putting the potatoes into it; after the potatoes and sauce are put over the fire, wash a dozen small trout in cold, salted water, and dry them on a clean towel; rub a frying-pan with a cut onion, put into it two tablespoons of butter

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