Trout With Chili, Mexican Style

Ingredients

• the fish
• buttered baking pan
• season with salt
• dredge enough chili pepper
• pour a little broth if necessary

Method

1. 1

   Split open the fish, lay it white side up in a buttered baking pan, season with salt, and dredge enough chili pepper to color it red.

2. 2

   Pour a little broth if necessary to keep the corners of the pan from burning.

3. 3

   Bake the fish half an hour and serve with Spanish sauce or veal gravy with little tomato catsup added.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 289. The excerpt below is the record exactly as published.

Trout With Chili, Mexican Style. The Mexican chili pepper is no stronger than curry powder. It is deep red, and is sometimes called sweet pepper and col- oring pepper; is much used in the South andl)y the Creoles. Split open the fish, lay it white side up in a buttered baking pan, season with salt, and dredge enough chili pepper to color it red; pour a little broth if nec- essary

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