252. Trout à la Twickenham

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

For poaching the trout

your trout ↝ Fish, trout, rainbow, wild, raw [Finfish and Shellfish Products]
a kettle of boiling water ↝ Water, tap [Tap water]
a good handful of salt ↝ Salt, table, iodized [Spices and Herbs]
a wineglassful of vinegar ↝ Vinegar [Mustard and other condiments]

For the melted butter sauce

melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful of chopped gherkins ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
two sprigs of chopped parsley ↝ Parsley, raw [Not included in a food category]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]

For pickling fish

The remains of trout, salmon, or mackerel ↝ Fish, trout, rainbow, wild, raw [Finfish and Shellfish Products]
three onions in slices ↝ Onions, raw [Vegetables and Vegetable Products]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
a bouquet of parsley, thyme, and bay-leaf ↝ Parsley, raw [Not included in a food category]
a pint of water ↝ Water, tap [Tap water]
a pint of vinegar ↝ Vinegar [Mustard and other condiments]
two teaspoonfuls of salt ↝ Salt, table, iodized [Spices and Herbs]
one of pepper ↝ Spices, pepper, black [Spices and Herbs]

Instructions (9)

Clean your trout.
Put them into a kettle of boiling water, to which you have added a good handful of salt, and a wineglassful of vinegar.
Boil gently about twenty minutes, or according to their size.
Dress upon a napkin, and serve melted butter, into which you have put a tablespoonful of chopped gherkins, two sprigs of chopped parsley, salt and pepper, in a boat.

For pickling fish

Put three onions in slices in a stewpan, with two ounces of butter, one turnip, a bouquet of parsley, thyme, and bay-leaf.
Pass them five minutes over the fire.
Add a pint of water and a pint of vinegar, two teaspoonfuls of salt and one of pepper.
Boil until the onions are tender, then strain it through a sieve over the fish.
It will keep some time if required, and then do to pickle more fish by boiling over again.

Original Text

252. Trout à la Twickenham.—When you have cleaned your trout, put them into a kettle of boiling water, to which you have added a good handful of salt, and a wineglassful of vinegar; boil gently about twenty minutes, or according to their size, dress upon a napkin, and serve melted butter, into which you have put a tablespoonful of chopped gherkins, two sprigs of chopped parsley, salt and pepper, in a boat.

The remains of trout, salmon, or mackerel are excellent pickled:—put three onions in slices in a stewpan, with two ounces of butter, one turnip, a bouquet of parsley, thyme, and bay-leaf, pass them five minutes over the fire, add a pint of water and a pint of vinegar, two teaspoonfuls of salt and one of pepper, boil until the onions are tender, then strain it through a sieve over the fish; it will keep some time if required, and then do to pickle more fish by boiling over again.

Notes

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