THE TROUT SEASON.
With tho opening of 'tho trout season many of our readers will appreciate two really excellent recipes for cooking this delicate fish:
Boiled Trout, —2 medium-sized trout/ 1-3 of a pint of melted butter, 1 tablespoonful of coarsely-chopped gherkin, salt and pepper Empty and wash the trout, barely cover them with hot, but not quile boiling, salted water, and simmer gently from .10 to 12 minutes, according to size. Have the sauco ready, add the gherkin, season to taste, pour over the fish, arid serve. Soused Trout.—Clean (he I rout well and cut into neat pieces. Lay it in a small baking tin with a couplo of onions chopped small, a few herbs, mare and nutmeg, pepper and salt, a few bits of butter, and vinegar to rover. Cover over tho top, and cook till tender. Good eaten cold. Any oily fish may bo cooked in this way.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/NZH19281027.2.165.39.6
Bibliographic details
New Zealand Herald, Volume LXV, Issue 20088, 27 October 1928, Page 8 (Supplement)
Word Count
151THE TROUT SEASON. New Zealand Herald, Volume LXV, Issue 20088, 27 October 1928, Page 8 (Supplement)
Using This Item
NZME is the copyright owner for the New Zealand Herald. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence . This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Auckland Libraries and NZME.
Log in