Democratic Sentinel, Volume 7, Number 24, Rensselaer, Jasper County, 13 July 1883 — How to Cook Lake Trout. [ARTICLE]

How to Cook Lake Trout.

A correspondent of the American Angler furnishes the following as the proper method to prepare lake trout for the table: Clean and split your trout open on the back; if then too large for a frying-pan, divide again vertically; if still too large, cut into pieces four or five inches wide; roll the halves er sections in Indian meal or cracker crumbs; some prefer to dip their fish in eggs, white and yelk beaten together. Fry some clear fat pork in a frying pan over a hot fire, and when the fat is fried out, put in your fish, flesh side down; finish cooking with the skin side down. Cook quickly and serve hot, with pepper and salt. When the crust which the frying forms is broken, you have the delicious, white, moist meat, with all the richness which a fat trout affords, making a dish fit for a hungry angler.