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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. 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 carrot 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/italiancookbooka00gentiala

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.