Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater


(Directions for Cookery, 1851)

Put a handful of salt into the water. When it boils put in the trout. Boil them fast about twenty minutes, according to their size.

For sauce, send with them melted butter, and put some soy into it; or flavour it with catchup.



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