Side Pannel
Potted Trout or Herring
Ingredients List
- 12 Trout
- 1 lb Butter
- 1/4 pt Wine vinegar
- 1 pn Mace; nutmeg, ground
- ; clove
- Salt and pepper to taste
Directions
Scale and clean trout.
Wash with a little wine vinegar, slit them down back.
Remove backbone, sprinkle with salt, pepper inside and out.
Leave for several hours to absorb seasonings.
Place head to tail in ovenproof dish.
Dot each fish with large nut of butter, using half of amount listed above.
Cover, bake 3/4 hour in oven at 300øF (150øC) - 325øF (160øC).
Remove carefully from liquid, let get cold in clean dish.
Cover completely with rest of butter heated with mace, nutmeg, clove.
Serve cold on toast or bread.
Wash with a little wine vinegar, slit them down back.
Remove backbone, sprinkle with salt, pepper inside and out.
Leave for several hours to absorb seasonings.
Place head to tail in ovenproof dish.
Dot each fish with large nut of butter, using half of amount listed above.
Cover, bake 3/4 hour in oven at 300øF (150øC) - 325øF (160øC).
Remove carefully from liquid, let get cold in clean dish.
Cover completely with rest of butter heated with mace, nutmeg, clove.
Serve cold on toast or bread.
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