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Classic
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page 121
175
TROUT LOMBARD
(Trota fritta)
Clean, scale, wash and wipe the trout. Salt and leave for half an hour. Fill
with water half a fish-kettle; add half a lemon, two bay-leaves, one carrot
light or ten berries of pepper, one onion divided into four parts, salt and
three cloves. When the water is lukewarm, dip in the trout. Cook on a moderate
fire and serve the trout with parsley, slices of lemon and young potatoes
boiled. A good fish-sauce ought to accompany it.
176
FRIED TROUT
(Trota fritta)
Small and young trouts are best for frying. Scale, clean, wash and wipe. Then
dip in flour and fry like the other fish in oil or in butter. Serve with browned
parsley and lemon.
177
TROUT WITH ANCHOVIES
(Trota alle acciughe)
Scale, clean wash and wipe the trouts. Cut the sides and place to pickle with
salt, pepper berries, garlic, parsley and onions chopped fine; with mushrooms
chopped fine with thyme, bay-leaf and mint, all seasoned with good olive oil.
Rub the pickled pieces at the sieve and place it and the
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