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Trout Lombard

From The Italian Cook Book (1919).

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A historical recipe

The Italian Cook Book, by Maria Gentile (1919).

Italy

Known as an Italian 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.

Ingredients 1 ingredient

  1. one onion

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. (Trota fritta) Clean, scale, wash and wipe the trout.
  2. Salt and leave for half an hour.
  3. Fill with water half a fishkettle;
  4. add half a lemon, two bay-leaves, one csu-rot light or ten berries of pepper, one onion divided into four parts, salt and three cloves.
  5. When the water is lukewarm, dip in the trout.
  6. Cook on a moderate fire and serve the trout with parsley, slices of lemon and young potatoes boiled.
  7. A good fish-sauce ought to accompany it.

Plating

Cookware for this recipe

  • Saucepan
Source not stated by archive.org
Credit

From The Italian Cook Book (1919), printed page 175, digitised by the Internet Archive: https://archive.org/details/italiancookbook00gentgoog

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.