Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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(Fr.— Filets de Truite frites.) Ingredients.
— 2 medium-sized trout, i level tables jxxjnlul of flour, -poonful of salt, \ a salt spoonful 1 breadcrumbs, irslcy for garnish, anchovy, shrimp or tomato (see Sauces).
Method.
and thon lit them down the bntie.
Mix i'ie fl«»i: carefully with 1 crumbs.
Have ready a deep pan of fat, and fry the fish until lightly browned and crisp.
Drain well, garnish with sliced lemon and parsley, and serve the sauce separately.
United Kingdom
Frying pan
Chef's knife
Cutting board
Colander