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Brook Trout

A simple fried trout served with fried salt pork.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Brook Trout

Ingredients

Directions

  1. Fry the salt pork in a skillet until browned.

  2. Remove the pork from the skillet.

  3. Add the trout to the skillet and fry until browned on all sides.

  4. Serve the trout with the fried salt pork.

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.

Explore the science

What each ingredient does

Trout
Forms the main body of the dish, cooking to a firm, browned exterior.
Salt pork
Renders fat into the skillet for frying and adds savory, salty flavor.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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