1808 - The New England Cookery

To Fry Trout

DDV CULINARY

Dry them 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.