Trout, Pickled

Ingredients

• three moderate-sized onions
• a piece of butter the size of an egg
• a chopped turnip
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• a dessert-spoonful of salt
• a tea-spoonful of white pepper
• a pint of vinegar
• a pint of boiling water

Method

1. 1

   Remove skin and bones from cold boiled trout, divide into pieces, and place in a dish.

2. 2

   Mince onions and cook with butter, turnip, parsley, thyme, bay-leaf, salt, and pepper for five minutes.

3. 3

   Add vinegar and boiling water, boil for twenty minutes, and pour over trout.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2032. The excerpt below is the record exactly as published.

a dessert-spoonful of salt and a dessert-spoonful of vinegar have been added. Eemove the scum as it rises, and boil the fish until the eyes start. Drain it, and lift it out carefully not to break the skin, serve on a hot napkin or fish-paper, and garnish with parsley or lemon. Send melted butter, shrimp sauce, anchovy sauce, or Dutch sauce to table in a tureen. The great angler, Isaak Walton, recommends that trout should be boiled in a mixture of beer, vinegar, and water, in which the rind of a lemon, and a little rosemary, thyme, winter savory, and horseradish had been boiled. Time, a trout weighing one pound, from ten to twelve minutes' boiling; two poimds, fifteen minutes; three pounds, twenty minutes. Trout, Boiled Plain (M. Tide's recipe). — After having emptied, scaled, and washed the fish, have some boiling water ready, into which put the trout with a good handful of salt only, but no vinegar, as it spoils the colour of the' fish. When it is done, drain it weU, and serve it up on a clean cloth garnished with parsley. Send up lobster sauce separately in a TRO ( 995 ) TRO boat, or Dutch sauce. The length of time it should boil is left to the judgment of the cook ; the size determines the time. But keep in mind that when the fish remains long in the •water it loses its flavour and quality ; for this reason take care to boil it precisely at the time it is wanted. Trout, Broiled. — Choose some moderate- sized trout ; empty, wash, and dry them, then split the fish down the back, and, without injuring it, spread it open on a dish. Season with salt and cayenne, and a little lemon- juice, and brush it well all over with oil or clarified butter. Broil it over a clear fire, turning and basting it with butter every now and then. Serve on a hot dish, and send parsley, mushroom, or piquant sauce to table in a tureen. Some cooks split the trout open, rah them all over with salt, let them lie two or three hours, then hang them up till wanted, or for eight or ten houi-s before boiling them. Time, twenty to thirty minutes, according to size. Trout, Choosing of. — The female fish is considered the best. It may be known by its head being smaller and its body deeper than that of the male. When trout is fresh, the skin is most beautiful in appearance, silvery and golden tints intermingling, the eyes are bright, the gills red, and the body firm. The most delicate trout are those which weigh about a pound. The fish is in season from May to September. Trout, Collared. — "Wash, empty, and dry the trout. Cut off the heads, split them open, and take out the bones. Sprinkle a little pepper, salt, and powdered mace over the in- side, roll each fish separately, and tie it round with a little cotton. Lay the fish side by side in a baking-dish, pour over them equal parts of beer and vinegar sufiicient to cover them, and put two or three bay-leaves, and a dozen peppercorns or more into the liquor. Tie a sheet of buttered paper ever the dish, and bake the trout in a moderate oven. AVhen they are half done, turn them over that they may bo equally cooked all through, and baste them once or twice with the liquor. Time to bake, one hour. 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 till they are lightly browned. Drain on blotting-paper before the fire for five or six minutes, and then serve on a hot dish. Garnish the dish with shrimps, prawns, pars- ley, or lemon, and send shrimp sauce, anchovy sauce, tomato sauce, or tartar sauce to table in a tureen. Time to fry, about eight or ten minutes. 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 for a dish. Trout in Jelly.— Wash the fish carefully, and form them into rings with their tails in their mouths. Boil water with a little vine- gar, salt, a shallot, or clove of garlic, and any approved seasoning. Set it aside to cool, and when cold lay in the fish, and simmer for a few minutes after the water has just come to the boU. Lift the fish out carefully, drain them, and baste with clear fish jelly. When the fish basting has set lay on another, until the fish are nicely coated. Arrange and garnish to taste. Trout, Pickled.— Take the remains of cold boiled or stewed trout. Remove the skin and bones, divide the flesh into neat pieces, put these into a deep dish, and strain over them I a pickle prepared as foUows : — Mince three I moderate- sized onions, and put them into a I stewpan with a piece of butter the size of an I egg, a chopped turnip, a bunch of parsley, a I sprig of thyme, a bay-leaf, a dessert-spoonful i of salt, and a tea-spoonful of white pepper. j Stir these ingredients over a gentle fire for five minutes; pour over them a pint of vinegar I and a pint of boiling water

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