Potted Trout

Ingredients

• six or eight moderate-sized fresh fish
• three tea-spoonfuls of salt
• an equal quantity of white pepper
• a tea-spoonful of powdered mace
• half a grated nutmeg
• little pieces of butter

Method

1. 1

   Scrape, empty, cut off the fins and heads, split open, and remove the backbone of the fish.

2. 2

   Rub a portion of the seasoning into the insides of the fish, close them, and place them in layers head to tail in a deep baking-dish.

3. 3

   Put little pieces of butter between the layers and on the top, and bake in a moderate oven for about three-quarters of an hour.

4. 4

   Drain off the liquor in the pan, and lay the trout full-length in a potting-jar.

5. 5

   When cold, cover them with clarified butter and set them in a cool place until wanted.

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.

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

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