The L'Anse sentinel. (L'Anse, L.S., Mich.) 18??-current, 1894-05-12
How to Cook Trout.


By trout alone we actually mean the
delightful snail trout, the familiar
speckled inhabitants OF the clear, cold,
mountain brooks. Though trout are
now cultivated In special ponds and
scientifically fed, 10 fish is quite equal In
flavor TO the Wild brook trout. Indeed,
1t is said that those aised In preserves"
and fed on liver acquired very fiat, in
sIp'd favor, quite different from the fish
fed on m!nnows, larye and small insects.
such as the mountain trout feed upon.
The immense size OF the fish raised In
trout ponds does not recommend IL 10 the
eplcure, who prefers that brook trout
should weigh from quarter Of pound
TO half pound. When brook trout
reaches a behemoth size among his fell
lows his flesh Is not likely TO be rs fine
IN flavor, but coarse like common lake
trout or the huge Macklnaw trout Of the
Great Northern Lakes. The brook trout
IS seldom eaten In perfection In the city.
No fish detesiorates so rapidly after it IL
out Of the water. There is little satsfac.
ton In eating trout IN the city.
To be eaten IN perfection they must be
served in some house not far from their
native brook, with the daintIest Of home
made rolls, the freshest of eggs aud
fragrant coffee and cream. Until one
has eaten them in this way one cannot
appreciate the rhapsodies in which
disciples OF Sir lsaak Walton INDUCED
over this fish. Nor otherwise can one
understand the madness that overtakes
so many gentle anglers in the month of
June, when the skies and the feldN
abloom, and drives them forth to the
mountains in search Of brook trout. The
ideal way Of cooking troutis the simplest.
Choose fish weighing about a quarter OF
pound. After cleaning them wipe well
and lay them upon plate with tea
spoonful of melted butter and LITTLE
pepper. After rolling the fish well, broil
them for about five minutes on the flesh
side and two on the other and serve them
without delay. Prepare trout IN exactly
the same way and wrap them in writing
paper that mas been thoroughly soaked in
melted butter, after first laying very
thin strip Of iardng pork under the fish.
The paper should be tied loosely over the
FISH so that there Is oaly one thickness
between t. and the heat Then lay the
fish on their envelopes in baking pan,
and bake them in hot oven for tweaty-
five minutes, Serve them in their epye-
lopes, removing the strings alone TO in
sure their being eaton hot and In per-
lection. Still another way OF cooking
this most dainty Of game fsh is to boil it
in court bouillon. To make the court
bouillon lake three slGes of carrot, half
a bay leaf, Il sprig Of thyme, half tea
spoonful Of butter, half u teaspoonfGl of
salt, wneglass OF vinegar aud a pint OF
cold water Lay half dozen small fish
which have been well cleaned and wiped
in the cold court bouillon, and let them
come slowly to the boiling point and sim |
NOR for six minutes; then drain them !
and lay them Oh a folded napkin on ;. 10, |
platter garnished with Il little green. |
Serve them with cream sauce IN
separate bowl ora nice 1oliandaise. The |
court bOuilion should be pat away Ia a |
stone pot to be used again 10 boil fish IN. |
Evening Wisconsin,.