Trout, Boiled

Ingredients

• each quart of water
• a dessert-spoonful of salt
• a dessert-spoonful of vinegar
• a good handful of salt
• squeeze the juice of a lemon

Method

1. 1

   Clean, empty, and dry the fish, and put them into fast-boiling water.

2. 2

   Remove the scum as it rises, and boil the fish until the eyes start.

3. 3

   Drain it, and lift it out carefully not to break the skin.

4. 4

   Serve on a hot napkin or fish-paper, and garnish with parsley or lemon.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2032. The excerpt below is the record exactly as published.

squeeze the juice of a lemon, drain the fish, send it up to table with the sauce under it, but wdthout covering the fish. Trout, Boiled. — Clean, empty, and dry the fish, and put them into fast-boUing water, to each quart of which a dessert-spoonful of salt and a dessert-spoonful of vinegar have been added. Eemove the scum as it rises, and boil the fish until the eyes start. Drain it, and lift it out carefully not to break the skin, serve on a hot napkin or fish-paper, and garnish with parsley or lemon. Send melted butter, shrimp sauce, anchovy sauce, or Dutch sauce to table in a tureen. The great angler, Isaak Walton, recommends that trout should be boiled in a mixture of beer, vinegar, and water, in which the rind of a lemon, and a little rosemary, thyme, winter savory, and horseradish had been boiled. Time, a trout weighing one pound, from ten to twelve minutes' boiling; two poimds, fifteen minutes; three pounds, twenty minutes. Trout, Boiled Plain (M. Tide's recipe). — After having emptied, scaled, and washed the fish, have some boiling water ready, into which put the trout with a good handful of salt

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