1. Trout
  2. Flour
  3. Butter
  4. Parsley
  5. Anchovy
  6. White wine
  7. Lemon
  • Dry the trout in a cloth, flour them, and fry them in butter till they are of a fine brown.
  • Fry some parsley green and crisp
  • Melt anchovy and butter, with a spoonful of white wine
  • Dish your fish and garnish with fried parsley and sliced lemon
  • You may pour your sauce over the fish, or send it in a boat which you please

  • In this manner you may fry perch, small pike, jacks, roach, gudgeons, or a chine of fresh salmon.

    Source: The New-England Cookery by Lucy Emerson, 1808

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