Sauted Brook Trout Recipe 1 ingredients

To prepare this Sauted Brook Trout Recipe 1, first clean the fish by slitting them open in front, after the heads have been removed. After all have been cleaned, dip the fingers in salt and take hold of the top of the back bone with the left hand, then with a knife in the right hand separate the backbone and small bones attached to it from the flesh, by scraping or pushing the flesh from the bones. Wash in salted water, dry on a cloth, then roll in Indian meal, to which a little salt has been added; lay side by side in a frying pan, containing hot salt pork fat to cover the bottom of the dish; let brown on one side and then turn, to brown the other side. Properly cooked these will absorb no appreciable fat. Smelts may be cooked in the same way, though these are quite as often egged-and-crumbed and cooked in deep fat. The bones are not always removed, as they can be easily taken out after cooking.