Roasted Trout
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 255. The excerpt below is the record exactly as published.
Roasted Trout.) Cut kippered trout into neat pieces ; rub with oil and roast in front or on top of a clear fire. Salmon may be cooked in the same way, only it is necessary in their case to wrap the slices in pieces of oiled paper
Cook this with the app: pantry check, scaling, and the assistant.