Trout to Pot

Ingredients

• from six to eight trout
• a very small portion of water
• a supply of ground mace
• ground black pepper
• salt
• two or three bay-leaves

Method

1. 1

   Gut, scale, and wipe the trout dry.

2. 2

   Place in a shallow dish with a small amount of water at the bottom for steam.

3. 3

   Add mace, black pepper, salt, and bay leaves.

4. 4

   Cover with a tin and steam in a slow oven until done.

5. 5

   When cold, remove bay leaves and cover with clarified butter.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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.

ROUT, to Pot. — Take from six to eight trout, from a quarter to half a pound in weight each. Gut, scale, and wipe them dry in a clean cloth. Then dispose of them in a shallow dish, about two and a half inches in depth, contain- ing a very small portion of water at the bottom, enough to supply a sufficiency of steam to pass through them. Add to them a supply of ground mace, ground black pepper, salt, and two or three bay-leaves

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