Stewed Trout

Ingredients

• 2 fair-sized trout
• 1/2 an onion, sliced
• a little chopped parsley
• 2 cloves
• 1 blade of mace
• a little thyme
• 1 pt. of medium stock
• thickening of butter and flour

Method

1. 1

   Wash the fish clean, wipe dry, and lay in a stewpan with all ingredients except butter and flour.

2. 2

   Simmer for 30 minutes, remove the fish, strain the gravy, add the thickening, and stir over a sharp fire for 5 minutes.

3. 3

   Pour over the trout and serve.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 173. The excerpt below is the record exactly as published.

STEWED TROUT.— 2 fair-sized trout, Yz an onion, sliced, a little chopped parsley, 2 cloves, 1 blade of mace, a little thyme, salt and pepper to taste. 1 pt. of medium stock, thickening of butter and flour

Cook this with the app: pantry check, scaling, and the assistant.