dinner
Trout (Grilled)
From Cookery, 1897
Presented as published in 1897. 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 Cookery (1897) by Marguerite Ninet, page 23. The excerpt below is the record exactly as published.
Trout (Grilled). — Large fish are the best for this recipe. Make two or three slits with a knife cross- wise on both sides of the body of the trout, rub them over with a little salt, dip them in good salad oil and partly grill them ; dip them again in the oil and grill them a good colour. Serve with fried parsley
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