Trout
From National viands à la mode, 1895
Presented as published in 1895. 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 National viands à la mode (1895) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.
Trout. ( Philadelphia) Cleanse the fish as usual, split them open, and keep them apart with small skewers, and place a piece of fat bacon the size of a walnut inside, keep- ing it there by means of the skewers ; cook them over a charcoal fire quickly, and place a piece of toasted bread
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