430. BROILED TROUT, WITH DUTCH SAUCE.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

a trout ↝ Fish, trout, rainbow, wild, raw [Finfish and Shellfish Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
Dutch sauce

Instructions (2)

Split a trout at the back, broil it over, season with pepper and salt;
just before dinner-time, broil it, and send it to table with some Dutch sauce in a boat separately.

Original Text

430. BROILED TROUT, WITH DUTCH SAUCE.
SPLIT a trout at the back, broil it over, season with pepper and salt; just before dinner-time, broil it, and send it to table with some Dutch sauce in a boat separately.
In addition to the different methods given here for dressing trout, this kind of fish may be prepared in every variety of form and style in which salmon is sent to table.

Notes

—