DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | American cookbook, ca. 1850

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Page 42

To Pot Trout
Take Trout, cut off the Heads and Fins, gut them, and wipe them clean, put a little salt upon them in a deep dish, till next day, then wipe them again, to four pounds of fish, a quarter of an ounce of mace, cloves, nutmegs, and white pepper, beat them very fine with a little salt, mix them all together then rub every Fish with the seasoning, and put a little into the Belly of each, put a little Butter into the bottom of each dish, then cover it with Fish, and put a layer of butter and a layer of Fish, till all is in, cover the pot close with a paper, put a slate stone over it, and set it in a moderate oven, let them bake three hours, then take the Fish out one by one lay them upon a dish, til cold, then put what seasoning you have left upon them, take out the Butter at the Bottom of the Dish, then put in the Fish as close as you can in the same way as before, set them in the oven for half an hour, let them stand till cold, cover them with clarified butter an inch thick, then oil a paper that exactly fit the top of the pot, and put over it, they will keep a long time.

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To Pot Trout Take Trout, cut off the Heads and Fins, gut them, and wipe them clean, put a little salt upon them in a deep dish, till next day, then wipe them again, to four pounds of fish, a quarter of an ounce of mace, cloves, nutmegs, and white pepper, beat them very fine with a little salt, mix them all together then rub every Fish with the seasoning, and put a little into the Belly of each, put a little Butter into the bottom of each dish, then cover it with Fish, and put a layer of butter and a layer of Fish, till all is in, cover the pot close with a paper, put a slate stone over it, and set it in a moderate oven, let them bake three hours, then take the Fish out one by one lay them upon a dish, til cold, then put what seasoning you have left upon them, take out the Butter at the Bottom of the Dish, then put in the Fish as close as you can in the same way as before, set them in the oven for half an hour, let them stand till cold, cover them with clarified butter an inch thick, then oil a paper that exactly fit the top of the pot, and put over it, they will keep a long time.