To Fry Trout
From The universal cookery book, 1887
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 8. The excerpt below is the record exactly as published.
To Fry Trout. For those who love the real taste of this excellent fish, there is no better way of dressing them than plain frying. It gives a crispness to the flesh, and leaves its high flavor entire. Cut and clean the trout, wash them, dry them perfectly with napkins ; cut the sides and back slightly with a very fine knife, strew a little salt over them, and then dredge them with flour ; set on a pan with some clarified butter
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