Trout, Collared
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2033. The excerpt below is the record exactly as published.
Trout, Collared. — "Wash, empty, and dry the trout. Cut off the heads, split them open, and take out the bones. Sprinkle a little pepper, salt, and powdered mace over the in- side, roll each fish separately, and tie it round with a little cotton. Lay the fish side by side in a baking-dish, pour over them equal parts of beer and vinegar sufiicient to cover them, and put two or three bay-leaves, and a dozen peppercorns or more into the liquor. Tie a sheet of buttered paper
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