{"id":5989,"slug":"boiled-brook-trout-romanoff","title":"Boiled brook trout, Romanoff","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six one-half pound trout","one-half glass of vinegar","parsley in branches","two lemons","sauce mousseline","six chopped anchovies"],"ingredients_norm":["trout","vinegar","parsley in branch","lemon","sauce mousseline","anchovy"],"steps":["Put six one-half pound trout in boiling water, to which has been added one-half glass of vinegar, and cook for about fifteen minutes.","Serve on a platter on folded napkin.","Garnish with parsley in branches and two lemons cut in half.","Serve separate, sauce mousseline, to which has been added six chopped anchovies."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w111:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"396ea447692da5ab08f795f8219db0d79c03b1cd32a3643ed8b526e8b2113cda","created_at":"2026-08-02T16:47:53Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/boiled-brook-trout-romanoff"}