Trout

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

For the trout

Trout ↝ Fish, trout, rainbow, wild, raw [Finfish and Shellfish Products]
melt some butter, with a good deal of basket salt, and pour it all over the trout till it is perfectly covered ↝ Butter, stick, unsalted [Dairy and Egg Products]
melt some butter, with a good deal of basket salt, and pour it all over the trout till it is perfectly covered ↝ Salt, table, iodized [Spices and Herbs]

For the sauce

wash and bone an anchovy, and cut it very small
chop a large spoonful of capers ↝ Capers, canned [Spices and Herbs]
melt some butter, with a little flour, pepper, salt and nutmeg ↝ Butter, stick, unsalted [Dairy and Egg Products]
melt some butter, with a little flour, pepper, salt and nutmeg ↝ Flour, 00 [Cereal Grains and Pasta]
melt some butter, with a little flour, pepper, salt and nutmeg ↝ Spices, pepper, black [Spices and Herbs]
melt some butter, with a little flour, pepper, salt and nutmeg ↝ Salt, table, iodized [Spices and Herbs]
melt some butter, with a little flour, pepper, salt and nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
half a spoonful of vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (7)

When you have properly cleaned your fish, and made it thoroughly dry with a cloth, tie it round with packthread from head to tail, in order to preserve its shape entire.
Then melt some butter, with a good deal of basket salt, and pour it all over the trout till it is perfectly covered.
After lying in it a minute or two, take it out, and put it on the gridiron over a clear fire that it may do gradually.
For sauce, wash and bone an anchovy, and cut it very small.
Chop a large spoonful of capers.
Melt some butter, with a little flour, pepper, salt and nutmeg, and put it into the anchovy and capers, with half a spoonful of vinegar.
When the trout is done, lay it in a warm dish, pour your sauce boiling hot over it, and send it to table.

Original Text

Trout.
WHEN you have properly cleaned your fish, and made it thoroughly dry with a cloth, tie it round with packthread from head to tail, in order to preserve its shape entire. Then melt some butter, with a good deal of basket salt, and pour it all over the trout till it is perfectly covered: after lying in it a minute or two, take it out, and put it on the gridiron over a clear fire that it may do gradually. For sauce, wash and bone an anchovy, and cut it very small; chop a large spoonful of capers; melt some butter, with a little flour, pepper, salt and nutmeg, and put it into the anchovy and capers, with half a spoonful of vinegar. When the trout is done, lay it in a warm dish, pour your sauce boiling hot over it, and send it to table.

Notes

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