{"id":4835,"slug":"broiled-brook-trout-with-bacon","title":"Broiled brook trout with bacon.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half dozen brook trout","salt and pepper","oil","maître d'hôtel sauce","six slices of broiled bacon","quartered lemons","parsley in branches"],"ingredients_norm":["brook trout","salt and pepper","oil","maitre d'hotel sauce","broiled bacon","lemon","parsley in branch"],"steps":["Clean and wash well, one-half dozen brook trout, and dry them on a towel or napkin.","Season with salt and pepper, roll in oil, and broil.","When done put on a platter with maître d'hôtel sauce.","Lay six slices of broiled bacon on top.","Garnish with quartered lemons and parsley in branches."],"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:w38:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"65217d2fa5dc14c9789de936018013e6fe78baa71383a679b6985c21cc66b0a9","created_at":"2026-08-02T16:40:36Z","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/broiled-brook-trout-with-bacon"}