Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater


("The Settlement" Cook-Book, 1903)

Take a trout, split it as for broiling and remove center bone.

Place on a buttered platter, skin side down, cover with one-half cup butter, one cup thick sour cream, one-fourth pound sardelles which have been soaked in water and chopped fine, cayenne pepper, a little cracker dust. Bake in hot oven one-half hour. Serve on small platter.



Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
Original material copyright © 1990 - 2014 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.