Trout (Isaac Walton's Method)

Name: Trout (Isaac Walton's Method)
Ingredients: Take your trout, wash him and dry him; throw into the liquor a good quantity of salt; the rind of a lemon; a handful of sliced horseradish root; a handsome little fagot of rosemary, thyme and winter-savory; as will cover the fish you intend to boil

From The Aunts' Cook Book, 1922

Serve with shaved horseradish and lemon.

Presented as published in 1922. 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 The Aunts' Cook Book (1922) by [name missing], page 10. The excerpt below is the record exactly as published.

Take your trout, wash him and dry him with a clean napkin, then open him and, having taken out his guts, wipe him very clean within but wash him not. Give him three scores with a knife to the bone, on one side only, after which take a clean kettle and put in as much hard still beer (but it must not be dead) and a little white wine and water as will cover the fish you intend to boil; then throw into the liquor a good quantity of salt, the rind of a lemon, a handful of sliced horseradish root with a handsome little fagot of rosemary, thyme and winter-savory

Cook this with the app: pantry check, scaling, and the assistant.