Brook Trout in Cases
Ingredients
Directions
Dip the trout in boiling water for a moment.
Remove the skin starting from the gills.
Chop off the head and tail.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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