90—Lancaster Farming, Saturday, May 6,1978
Home on the Range
fisherman
Now that trout season has arrived, “Home on the
Range” is featuring many new and delicious ways to
prepare this type of fish. Along with that theme, some of
the featured recipes include cookies using old time am
monia.
Although the recipes are old, several of our contributors
said that grocery stores in their home towns still stocked
these ingredients.
SAUTEED TROUT
12 slices bacon
6 trout
% cup milk
Vz cup com meal
Fry the bacon until crisp and remove to absorbent
paper. Wash and clean the trout, leaving the heads and
tails on. Dip into milk, then com meal, and saute them in
the bacon fat over brisk heat until done, turning once (five
to eight minutes). Serve accompanied by the bacon slices.
Serves six.
BROOK TROUT
6 brook trout
Milk
Vs. cup flour
% teaspoon salt
Pepper
Peanut oil
%cup butter
Lemon slices
Chopped parsley
Clean the trout, remove the fins but leave the heads and
tails on. Dip in milk and drain well. Mix flour, salt, and
pepper. Roll fish in mixture. Heat enough peanut oil in a
skillet to cover the bottom to a depth of about one-fourth
inch. When hot, add trout and brown well on both sides.
When cooked, remove to a hot serving platter. Pour off the
fat from the skillet and wipe well with paper towels. Add
the butter and cook until it is hazel nut brown. Pour the
butter over the trout. Garnish with lemon and parsley.
Serves six.
XXX.
BLUE TROUT LUCHOW
¥4 cup white vinegar
2 tablespoons wine vinegar
Juice of ¥2 lemon
1 pint of water
¥z teaspoon salt
¥2. bayleax
1 clove
rl fc ißpi|
f] ' S THOR
V I AIR COOLED
I f CHIMNEY
§ I Available in 6” or 8”
|| L ; "ask about :
llirk OUR SPECIAL ;
tf?' • MAY
gl ; DISCOUNT i
HIESTAND DISTRIBUTORS INC.
1830 State Street, East Petersburg, PA
Phone: 717-569-7397
Mon.-Thurs. 10 AM to 5 PM
Friday-10 AM to 8 PM
Saturday - 8 AM to 12 NOON
Trout treats for the
in the family
BUILD YOUR
OWN
CHIMNEY
WITH
INSULATED CHIMNEY
OR
2 peppercorns
V* onion, chopped
V* carrot, chopped
Vk celery heart, chopped
1 pound fish bones and heads
2 fresh brook trout
Combine all the ingredients except the trout and bring
to a boil. Lower the heat and simmer 20 minutes. Strain
the mixture through a cheesecloth. While the liquid is boil
ing, clean the fish. Do not wash, and handle as little as
possible. Bring the strained liquid to a boil, reduce the
heat, add the trout and simmer, uncovered, until the trout
turns blue and the fish flakes easily when tested with a
fork, seven or eight minutes. Remove from the liquid and
serve with boiled potatoes. Serves two.
Above three recipes by:
Claire L. Coombs
Gardners, Pa.
XXX
TRUTFES AUX AMANDES
(Trout with Almonds)
4 medium sized trout, (1 to 1% pounds)
% cup flour (or less)
% cup butter
1 thinly sliced lemon
% cup heavy cream
% cup toasted, slivered almonds
Salt and pepper to taste
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Clean, wash, and scale trout. Dry thoroughly and roll
lightly in flour. Melt the butter in a frying pan. When it is
hot, but not brown, put in trout. Cook over low heat five to
seven minutes; turn carefully, and cook on other side for
the same length of time. When golden brown, salt and pep
per and lay them carefully on a heated serving platter.
Add cream to the butter remaining in pan; mix rapidly;
add almonds and stir carefully so that the almonds will
not be broken and heat again just to the boiling point. Do
not boil sauce. Spoon sauce over trout; add thin rounds of
lemon and serve immediately. Serves four. Cook’s Tip:
An easy way to coat the fish in flour is to place the flour in
a plastic bag, add one trout and shake the bag until the
fish is evenly coated.
zxx
TROUT WITH DILL BUTTER
4 trout
% teaspoon allspice
Juice of 2 lemons
Vi cup butter
(Turn to Page 90)