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“To Boyle a Trout”

This recipe is from Martha Washington’s Booke of Cookery and Booke of Sweetmeats transcribed by Karen Hess.

The original recipe reads:

Cut ye trout in pieces, then boyle it in white wine, sum butter, as much salt as will season it, & a little rosemary, some grated or slyced ginger.  when it is boyled, serve it up with sops layd in ye bottom and sydes of ye dish.

Our translation:

We made a sauce of white wine and butter at a ratio of 1/3 butter and 2/3 wine.   Add a bit of salt and ginger.  Heat the sauce up to boiling in a heavy sauce pan,  As soon as it bubbles remove from heat and place your trout fillets in the sauce.  Submerge or spoon the sauce over the fish to cook.  Serve on toast bread pieces.

Cornbread: 18th Century Breads, Part 3

As the population in western Europe exploded during the latter half of the 1700’s, wheat became an important export commodity for the mid-Atlantic colonies. It was a natural progression for “Indian corn,” a grain native to the Americas, to fill the dietary gap for colonists. This was especially true for the rural folk and labor classes. Next week’s episode in our “Cooking with Jas. Townsend & Son: 18th-Century Breads” video series will look at the history of cornbread in the American Colonies. We’ll also show how to make an authentic “Common Loaf” of unleavened cornbread as well as “johnny cakes” that you can take along on your next journey.

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