Salmon Trout, Modern Style
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 23. The excerpt below is the record exactly as published.
Salmon Trout, Modern Style. Clean and salt a salmon trout as for plain boiling, stuff it with fish forcemeat* tie the head up carefully, place the fish on a drainer in a fish kettle, sprinkle it over with grated nutmeg, salt and pepper, put in a bunch of sweet herbs, a clove of garlic and one |)Ound of butter, pour in one quart of champagne
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