To Broil Trout
From Virginia Cookery-book, 1884
Serves 2
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 34. The excerpt below is the record exactly as published.
To Broil Tbout. June is the season in which trout are in their highest degree of perfection, and many esteem this as the best way of eating them. Let the trout be carefully cleaned, washed, and dried ; tie them round and round with pack- thread, to keep them entire and in shape ; then m^lt some butter with a good deal of salt
Cook this with the app: pantry check, scaling, and the assistant.