Pickled Trout

Ingredients

• a pint of vinegar
• a pint of boiling water
• a saltspoonful of salt
• a tea-spoonful of white pepper

Method

1. 1

   Stir these ingredients over a gentle fire for five minutes; pour over them a pint of vinegar and a pint of boiling water.

2. 2

   Let the liquor boil for twenty minutes, and it will be ready for use.

3. 3

   Trout thus pickled will keep three or four days.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2034. The excerpt below is the record exactly as published.

a tea-spoonful of white pepper. j Stir these ingredients over a gentle fire for five minutes; pour over them a pint of vinegar I and a pint of boiling water. Let the liquor I boil for twenty minutes, and it will be ready for I use. Trout thus pickled will keep three or four I days, and the same ijickle may be used three or j four times if it is freshly boiled when required. Trout, Potted. — Take six or eight mode- rate-sized fresh fish ; scrape them, empty them, cut ofl: the fins and heads, split them open, and remove the back -bone. Mix three tea-spoonfuls of salt with an equal quantity of white pepper and a tea-spoonful of powdered mace, or half a grated nutmeg. Rub a portion of this seasoning into the insides of the fish, close them, and place them in layers head to tail in a deep baking-dish, put little pieces of butter between the layers and on the top, and bake in a moderate oven. As soon as they are done enough, drain ofl: the liquor in the pan, and lay the trout full-length in a potting-jar. When cold, cover them a quarter of an inch thick with clarified butter which is just begin- ning to stiflien, and set them in a cool place till wanted. Time to bake, about three-quarters of an hour. Trout, Potted (another way) .—<St'e Grilse or Trout, To Pot. Trout, Potted (another way).— Take sLx or eight fresh trout, cut off the heads, fins, and tails, empty them, split them open, and bone them. Lay them, backs uppermost, in a dish, and press them together. Tie the following- spices in muslin :— Half a tea-spoonful of pep- percorns, a tea-spoonful of ginger, three salt- spoonfuls of sal

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