Lake Trout Baked in Paper Bag

Ingredients

• Clean a four-pound lake trout
• add one-fourth cup white wine
• one-half onion finely chopped
• six fresh (or ten canned) mushrooms
• and one-fourth cup water

Method

1. 1

   Clean a four-pound lake trout.

2. 2

   Sprinkle inside with salt and pepper.

3. 3

   Fill with stuffing (recipe next page); sew.

4. 4

   Spread with soft butter, sprinkle with salt and pepper.

5. 5

   Lay fish carefully in a well greased paper bag, add wine, onion, mushrooms, and water.

6. 6

   Press air from bag, fold open end over three times, fold sides and corners close to fish, first moistening the bag on corners and edges; lay in a dripping-pan and place in a hot oven.

7. 7

   When bag is browned evenly (not burned) reduce heat, and bake fish one hour.

8. 8

   Remove from bag to serving platter and pour contents of bag over fish.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 15. The excerpt below is the record exactly as published.

Lake Trout Baked in Paper Bag ( Sauce a TItalienne French Fried Potatoes , Brussels Sprouts French Endive — French Dressing Eggless Rice Pudding — Hard Sauce Coffee H 'i GRAPE-FRUIT COCKTAIL Select heavy grape-fruit (weight means more pulp than rind). Chill, cut in halves, and remove the sections of pulp, preserving the shape of sections if possible. Remove the skins from Malaga grapes, cut in halves lengthwise, remove seeds (there should be equal quantity of both grape-fruit pulp and prepared grapes). Reserve the juice. Chill fruit thoroughly, serve in tall stem glasses, add a little juice, sprinkle each with a tablespoon bar sugar, and just before serving pour over each portion one tablespoon Sloe Gin or "Sweet" Sherry Wine. TOMATO BOUILLON To five cups of Standard Broth add one cup of thick tomato puree. Reheat and serve in bouillon cups. STANDARD BROTH (Beef, Veal, Lamb, Chicken or Game) 4 pounds meat. 2 sprays thyme. 1 pound marrow bone. 2 sprays parsley. 23^ quarts cold water. J^ bay leaf. }/2 teaspoon peppercorns. }/i cup each diced carrot, onion, 4 cloves. and celery. 1 spray marjoram. }^ tablespoon salt. P^iruary ^^ S utiday Dtnmrs ii First Sunday Process : Remove meat from bone and cut in inch cubes ; brown richly one third of meat in some of the marrow taken from bone. Cover remainder of meat with cold water, let stand thirty minutes, then add browned meat and rinse the pan in which meat was browned with some of the water. Bring to boiling point and skim. Reduce heat and boil gently five hours; stock should be reduced to three pints. Add seasonings the last hour of cooking. Strain, cool, remove fat, and clear. LAKE TROUT BAKED IN PAPER BAG Clean a four-pound lake trout. Sprinkle inside with salt and pepper. Fill with stuffing (recipe next page); sew. Spread with soft butter, sprinkle with salt and pepper. Lay fish carefully in a well greased paper bag, add one-fourth cup white wine, one- half onion finely chopped, six fresh (or ten canned) mushrooms, cut in small pieces, and one-fourth cup water

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