{"id":5648,"slug":"brook-trout-volper","title":"Brook trout, Volper.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two quarts of cider","one sliced onion","one carrot","one piece of celery","one piece of leek","a little parsley","one bay leaf","one clove","one spoonful of salt","eight brook trout","two ounces of butter","two spoonfuls of flour","one and one-half pints of the cider in which the fish was cooked","two more ounces of fresh butter","salt and pepper","bread cut in heart shapes","fried in butter","chopped parsley"],"ingredients_norm":["cider","onion","carrot","celery","leek","little parsley","bay leaf","clove","salt","brook trout","butter","flour","and half pints of the cider in which the fish was","more ounces of fresh butter","salt and pepper","bread cut in heart shape","fried in butter","parsley"],"steps":["Put in a casserole two quarts of cider, one sliced onion, one carrot, one piece of celery, one piece of leek, a little parsley, one bay leaf, one clove, and one spoonful of salt.","Bring to a boil, and then add eight brook trout.","Set the vessel on the side of the range, and let stand at boiling point for ten minutes; then remove the trout to a platter.","Heat two ounces of butter in a casserole, add two spoonfuls of flour and one and one-half pints of the cider in which the fish was cooked.","Boil for twenty minutes.","Then add two more ounces of fresh butter, season well with salt and pepper, and strain over the fish.","Garnish with bread cut in heart shapes, and fried in butter.","Sprinkle with chopped parsley."],"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:w89:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4a5f85daae360b0ac952acfb1d7f2ad449a29338aa372397772b2e2a2b729bad","created_at":"2026-08-02T16:46:27Z","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-volper"}