{"id":4878,"slug":"brook-trout-saute-miller-style","title":"Brook trout sauté, Miller style","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four brook trout","salt","pepper","flour","two spoonfuls of butter","two slices of salt pork","two ounces of butter","some chopped parsley","juice of two lemons","parsley in branches"],"ingredients_norm":["brook trout","salt","pepper","flour","butter","salt pork","parsley","juice of lemon","parsley in branch"],"steps":["Clean four brook trout and dry in a napkin.","Season with salt and pepper, roll in flour, put in a frying pan with two spoonfuls of butter and the grease from two slices of salt pork that have been fried in their own fat.","Fry the trout on both sides, place on platter, and lay the fried pork on top.","Then put in the same frying pan two ounces of butter, and cook until the color of chestnuts.","Pour over the fish, and sprinkle with some chopped parsley and the juice of two lemons.","Garnish with 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:w40:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5e388f8b6589cbf1e2170bebe6f95ef1539e4d4059080d8429ab1982161fe065","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/brook-trout-saute-miller-style"}