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Boiled Fish


One mountain trout or white fish, clean and wash well, sprinkle salt on the inside and out and let it stand over night; in the morning put into salt boiling water, boiling fifteen or twenty minutes. Lay on a platter sprinkled with chopped parsley and serve at once with hot potatoes boiled in salt water. For gravy, a large piece of butter melted but not boiled; pour the butter slowly into a tureen, leaving the salt in the dish. Add chopped parsley.


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Attributed to Mrs. Werner.


Cloud City Cook-Book (1889).

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