Trout, Filleted
From Cassell's dictionary of cookery, 1892
Serves 2
Time to fry: about 8-10 minutes.
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, Filleted.— Clean and dry the trout, and raise the flesh from the bones by passing a sharp knife close to the spine. Divide the flesh into neat pieces convenient for serving, dip these into beaten egg, and after- wards roll them in bread-crumbs, and fry them in hot fat
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