Treaty Broiled Trout

Ingredients

• 6 small trout
• 1 even tablespoonful salt
• juice of 1 lemon
• Ys bunch fresh parsley
• 3 ounces melted butter
• 1 tablespoonful of fine-chopped parsley
• 2 ounces butter
• 1 even tablespoonful salt
• Ys ^ven teaspoonful pepper

Method

1. 1

   Clean, wash, and dry the trout.

2. 2

   Sprinkle with salt, place in a covered dish, squeeze lemon juice over, add parsley, and let sit for 1 hour.

3. 3

   Wipe dry, dust with flour, dip in melted butter, roll in bread crumbs, and broil until done (about 5 minutes on each side).

4. 4

   Serve with melted butter mixed with lemon juice and parsley.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 127. The excerpt below is the record exactly as published.

6 small trout weigh- ing Ys pound each, sprinkle over 1 even tablespoonful salt, place them in a covered dish, squeeze over the juice of 1 lemon, add Ys bunch fresh parsley, cover the dish, and let it remain 1 hour ; 20 minutes before serving, wipe the fish dry with a clean napkin, dust with flour, dip in melted butter, roll in grated bread crumbs ; then lay the fish on a hot broiler over a moderate clear fire, and broil till done (about 5 minutes on each side) ; arrange the fish on a warm dish, and serve with 3 ounces melted butter i^ which the juice of Ys lemon and 1 tablespoonful of fine-chopped parsley have been mixed. Another way is to make 2 small incisions in the fish, brush them over with a little melted butter, lay on a broiler, and cook till done ; remove the fish to a warm dish, stir 2 ounces butter to a cream, add 1 even tablespoonful salt, Ys ^ven teaspoonful pepper

Cook this with the app: pantry check, scaling, and the assistant.