Baked Stuffed Trout

Preparation info

  • 5–6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 large trout
  • veal forcemeat
  • 3 oz. butter
  • 1


Clean, scale, empty and dry the fish. Make the forcemeat stiff. Stuff the trout with forcemeat, and sew up or skewer the openings. Place in a baking-tin or dish with 2 oz. of butter and bake in a moderate oven (350° F., Gas 4) for about ½ hr., basting frequently. Fry the flour and t