dinner
Trout, Fried
From Cassell's dictionary of cookery, 1892
Serves 3
If liked, the flour may be dusted off and the trout dipped in egg and breadcrumbs before frying.
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, Fried. — Empty, clean, and dry the fish thoroughly, cut off the fins and gills, but leave the heads on. Rub them over with flour, and fry them in plenty of hot fat. ^\'hen they are brown on one side, turn them carefully upon the other. Lift them out, and drain them on blotting-paper before the fire. Serve on a hot napkin, garnish with parsley, and send plain melted butter or any other suitable sauce to table with them. If hked, the flour may be dusted ofB, and the trout may afterwards be dipped in beaten egg, covered with bread- crumbs, and fried as before. This is a favourite way of dressing trout. Time to fry, six to ten minutes, according to size. Sufiicient, three or four trout
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