{"id":5162,"slug":"boiled-lake-trout-pepper-sauce-2","title":"Boiled lake trout, pepper sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two trout","water","salt","a sliced onion","one carrot","a bouquet garni","a spoonful of whole black peppers","small round boiled potatoes","parsley in branches","quartered lemons","pepper sauce"],"ingredients_norm":["trout","water","salt","onion","carrot","bouquet garni","whole black pepper","round boiled potato","parsley in branch","lemon","pepper sauce"],"steps":["Put two trout in a fish kettle filled with water.","Season with salt, add a sliced onion, one carrot, a bouquet garni, and a spoonful of whole black peppers tied in a cheese cloth.","Boil until done.","Put the fish on a napkin, and garnish with small round boiled potatoes, parsley in branches, and quartered lemons.","Serve pepper sauce separate."],"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:w58:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"794daa806f4b3808e590b23f20cfe1266672ae67fa55c7355107f587ccf0365b","created_at":"2026-08-02T16:42:54Z","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-lake-trout-pepper-sauce-2"}