The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1901-04-24
WHAT TO Do WITH A TROUT.
Four Famous Cooks Prescribe six
Ways of Getting the Best of Him.

rour FAMOUS Cooks Prescribe Six
Ways of Getting the Best of Him.
fNew York Hsrald)V
Inc late Thomas ATurrey, famous as
bon vivant and as COOK. declared
mat no method Of cooking trout was
superior TO that of the camp, where
sIe guides cook the fish IN an exceed
nis method aIr. ATurrey designated as
sPoftsHlaTl style. Market trout may
be prepared after his recipe at home
trout IN camp SJyie IAfurrey)-CI clean
anu rms q quarter pound trout in cold
sRtlnS WsSte- and dry it on a towel Cut
mar a pound of salt pork in small
pieces put these into thoroughly
cIssal1 ,IfyIng pan; fry out the clear tat
al1- remove The small PIECES of pork.
tub a little fine salt in The inside of the
fish, and when the pork fat is smok-
mi not, add The FISH to it, turn it three
times before it is done. When nicely
Drowned serve it on hot dish and
SEND ~ TO the table without adding con-.
e 1iiils'-,ss OF any kind; should you be
aD!e 70 procure fresh butter. little
may be put on the fish before il is
quality
Brook Trout Baked .(Murrey)-Trout
weighing a pound or over are best
when served baked. though many
sportsmen viii not listen to this pfopo-
sltion- The outside of a large trout is
almost ruined in broili1g before the
center of the fish is cooked Do not
spliLl me flsh down the back Take half
PINT OF me grated bread crumbs and
soak them ia a little milk; squeeze out
the milk, add two ounces of rable but
Ter, a tablespoonful of salt. half q salt
spoon Of White pepper. the juice of a
quarter OF a lemon and the Slightest
3 egg, raw, and mix:
open the trout Just enough to clean it,
properly; remove the giils, leaving the
heads on; I'll the cavity with the STUFF
mig and sew il up carefully. Put the
nsh IL tin: on top of it place small
bits of butter previously roIled in Hour.
place IL in a good oven, and bake, with
the hack toward the hottest part of the
oven. The length of time it VIII take
70 70 COOK properly is from twenty to
tnlfty minutes, very often a little
longer, for mueh depends on the tenn
Dssatu<e Of the oven rs
Trout. With Remoulade fOscar)-Os-
car, the maitTe G'hotel of the Waldorf
astoria, furnishes a few more elaborate
trout recipes One of the best is:
Select SONG n1edium-sized treut and
Try them in. butter; when cooked place
them for a minute Oh a sheet of kitchen
paper, in order to drain off as much
OF the fat as possible Chop in moder-
ate quantities some ChiVes, capers, par
sley, cherviI, watercress and a small
quantity of shallots. Then pound these
IN mortar and mix in one .feacuptuI of
salad oil. The oil must be mixed in
drop by Drop so that it may fncerpor-
ate thoroughly with the other ingredi-
ents5 asa
When the sauce is perfectly smooth.
mix in a small quantity of ChiidsVine-
gar. Spread an ornamental dish paper.
or folded napkin. over q dish; lay
the trout on it, garnish around with
parsley and serve with the sauce in a
hoak.
Trout---Nenetian Style 60scar)-Scale
and clean large trout, wash and dry
II we'll, score it across the back and in
sert in che openings sOlne5 butter, highly
seasoned with minced bash, lemon,
thyme, chives and. parsley. Put the
trout in a dish, pour over salad Oil to
cover it, and let it remain for half an
hour Then remove it, sprinkle over 1t
slfted bread crumbs, stirred in with
small quantity or Chopped herbs;
place. on a gridiron over clear. fire
and bpoil it for fifteen minutes or so
until it is done. Place at on dish and
serve with orange sauce in a boat.
Baked Salmon Trout With Cream
Gravy (Marion Observation-Disclosures the
beauty with gentle respect While clean
ing, washing and wiping him, and lay
him at full length Still1 resi- ectfuily, in
"a baking pan, with JUS enough water
score the back bone With a sharp knife,
taking care not 70 mar The loneliness
Of has red spotted sides. Bake slowly.
basting often With butter and water. BY
the time he is doneAafid he should be.
so we'll looked after that his royal robe
shows hardly a seam or rent, and Khel
red spots are .stil1 distinctly visible
haYef ready in a saucepan a cup of
cream, diluted with a few SpoOnsfHls Of
hot water tlest it should clot IN heat
ing). in which have been stirred eau
ti0usly two tableSpoOnfuis or the nnelted
butter and a little chopped parsley
Heat Tins in a vessel set within another
of boiling water; add the gravy from
the dipping pans boil up once 70
thtcken, and when the trout is laid
always pectfulIy-in a hot dish, pour
the sauce around him as he lies in state.
He viii take kindly to the crea my
BATH Garnish with aswreath of Grim
sp4igs Of parsley arranged by your own
hands onethe edge of the dish, and let
no sharply spiced dishes come, near
him. They would but mar his native
richness, ths iaver he brought from
the woods. Salt him lightly, should he
need it,; eat and be happy 1 have.
Aspic of Trout lDelTnonico) -Select a.
good sized sfresh trout. clean wen and
stun With hsh force7neat trusting the
head. Place il in a saucepan, with suf-
f1cfelIt broth TO cover, and boil until
done. Have ready a piece of fried bread
as long as the fIsh, and place it on an
-oif1ionss dish When the trout is cold
drain it and dry, with a cloth, cover the
bread With paper, put the FISH on top
with Soutter beneath it. Glaze. With a.
half set aspic Jelly, surround il with
chopped jelly, and decorate the edge
with Jelly croutons. Garnish the base
With halves Of hard boiled eggs and
small heads of lettuce cus in half Serve
with mayonnaise.
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