To Cook Trout
From The Stag Cook Book: Written for Men by Men, 1922
The trout will be free from oil and retain its flavor.
Presented as published in 1922. 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 Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 26. The excerpt below is the record exactly as published.
TO COOK TROUT Dip trout in beaten egg, salt and peppe;-. Roll in flour and drc^ into very hot and very deep Mazola oil. Re- move when golden brown. The trout will be perfectly free from oil and every bit of the delicate trout flavor will be sealed up inside. Try it! VENISON STEAK Venison steak is fairly poor steak at best. But there is one way to cook it that makes you forget all past [120] WRITTEN FOR MEN BY MEN experiences with venison. And remember this is really the only way to cook it that's worth a damn. Take the venison and strip out all of the white sinews that lay between the muscles or lean parts. Strip and cut this white part all away. Then cut your venison into small strips about the thickness of a finger. Now you are on your way. Beat up an egg or two and beat in a bit of salt and pepper
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