Trout

Ingredients

• some freshly caught trout
• a pint of boiling vinegar
• a pint of white wine (Chablis)
• four bay leaves
• a good deal of salt
• a teaspoonful of peppercorns
• an onion with four cloves stuck in
• the peel of a lemon
• half a head of celery
• a carrot
• a little bunch of parsley

Method

1. 1

   Clean and wipe the trout, place in a saucepan, pour over boiling vinegar to turn them blue.

2. 2

   Add white wine and water to cover the fish.

3. 3

   Add bay leaves, salt, peppercorns, onion with cloves, lemon peel, celery, carrot, and parsley.

4. 4

   Boil covered for a quarter of an hour.

5. 5

   Arrange trout on a dish, garnish with parsley, and serve with sauce or oil and vinegar.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 51. The excerpt below is the record exactly as published.

Trout {an Men). Take some freshly caught trout ; clean and wipe them ; put them into a saucepan, and pour over them 122 TROUT. a pint of boiling vinegar, which immediately turns them blue. Add a pint of white wine (Chablis), and water till the fish is covered. Then put in four bay leaves, a good deal of salt, a teaspoonful of pepper- corns, an onion with four cloves stuck in, the peel of a lemon, half a head of celery, a carrot, a little bunch of parsley

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