Trout to Broil

Ingredients

• trout
• melt butter
• add salt
• small an anchovy
• some capers
• some flour
• pepper
• nutmeg
• half a spoonful of vinegar

Method

1. 1

   Wash, dry, and tie the trout to keep its shape.

2. 2

   Melt butter, add salt, and cover the trout with it.

3. 3

   Broil gradually in a Dutch oven or common oven.

4. 4

   Cut small anchovy and chop capers.

5. 5

   Melt some butter with flour, pepper, salt, nutmeg, and vinegar.

6. 6

   Pour over the trout and serve hot.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 496. The excerpt below is the record exactly as published.

TROUT, to Broil.— Wash, dry, tie it, to cause it to keep its shape ; melt butter, add salt, and cover the trout with it. Broil it gradually in a Dutch oven, or in a common oven. Cut small an anchovy, and chop some capers. Melt some butter with a little flour, pepper, salt, nutmeg, and half a spoonful of vinegar

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