Fried Trout (Colonial Housewife p42) Recipe (See Bibliography)
To Fry Trout
Scale your trout clean, then gut them, and take out the gills, wash them, and dry them in a cloth, flour them, and fry them in butter, till they are of a fine brown; when they are enough, take them up, and serve them; fry some parsley green and crisp, melt anchovy and butter, with a spoonful of white wine. Dish your fish, and garnish with fryed parsley, an sliced lemon. You may pour your sauce over the fish, or send it in a boat which you please.
In this manner you may fry perch, small pike, jacks, roach, gudgeons, or chine of fresh salmon.
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