Stewed Trout

Ingredients

• two moderate-sized trout
• a glassful of port or claret
• a small onion finely minced
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• two cloves
• a pinch of powdered mace
• a little pepper
• a little salt

Method

1. 1

   Put the cleaned trout in a stewpan, cover with stock and port, add onion, parsley, thyme, bay-leaf, cloves, mace, pepper, and salt.

2. 2

   Simmer gently until done, lift out the fish, strain the gravy, thicken it, and pour over the fish.

3. 3

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2034. The excerpt below is the record exactly as published.

two cloves, three allspice, and a pinch of cayenne. Lay this TRO TRO bag upon the fish, with, half a pound or more of good butter broken into pieces. Cover the dish closely, and put it into a gentle oven. When the fish are done enough, lift out the bag of seasoning, and set the trout in a cool airy place till wanted. Time to bake, an hour and a half. Trout, Salmon. — This, called also the sea trout, appears to form a connecting-link between the salmon and the common trout. It, like the salmon, frequents both the sea and rivers, ascending the latter to spawn. It is for the most part found in the rivers of moun- tainous countries, and is common in Wales and the lake district of England. It seldom exceeds a foot in length, and is a very delicious fish. Trout, Sauces for. — Any of the follow- ing sauces may be served with boiled ti-out : — Plain melted butter, anchovy sauce, shrimp sauce, parsley sauce, Dutch sauce, ravigote sauce, or a sauce prepared thus: — Boil half a pint of melted butter with two table-spoonfuls of thick cream. Mix the yolk of an egg with another table-spoonful of cream, and stir the thickening into the sauce, first letting it cool for one minute ; add the juice of a lemon and a pinch of salt, and stir the sauce over the fire until it is on the point of boiling. Lift it off, and stii- into it an ounce of fresh butter until it is dissolved. Serve the sauce in a tureen or poured over the fish. Or bone and skin an anchovy, and pound the flesh in a mortar with a table- spoonful of chopped parsley, a table- spoonful of chopped chives, or a minced shallot, a table-spoonful of capers, a dessert- spoonful of flour, and a piece of butter the size of an egg. When the mixture is quite smooth, stir it into a pint of the liquor in which the fish was boiled. Let it boil a minute or two, and send it to table in a tureen. Fried trout is veiy good served cold and accompanied by salad sauce. Trout, Soueh.et. — Clean and empty five or six small trout, and dry them well. Cut four parsley roots into strips an inch long and very narrow, and boil these in a pint and a half of water, together with a tea-spoonful of salt and a tea-spoonful of finely-scraped horseradish. In five minutes throw in a handful of small sprigs of parsley. Let the water boil up again, put in the trout, let it boil, skim the liquor, and simmer the fish gently until done enough. Serve the fish in a deep dish with the water, parsley, &c., and send slices of thin brown bread and butter to table with it. Time to boil the fish, ten or twelve minutes. Probable cost, uncertain, trout being seldom offered for sale. Sufficient for five or six persons. Trout, Stewed.^ — Take two moderate- sized trout, empty, wash, and dry them well. Put them in a stewpan, and pour over them as much stock as will barely cover them, and a glassful of port or claret, then add a small onion finely minced, a bunch of parsley, a sprig of thyme, a bay-leaf, two cloves, a pinch of powdered mace, and a little pepper and salt. Let them simmer very gently until the fish are done enough. Lift them out carefully, and put them on a hot dish. Strain the gravy. thicken it with a tea-spoonful of brown thicken- ing or with a little flour and butter, stir it over the fire till it coats the spoon, pour it over the fish, and serve very hot. Time to stew the fish, haK an hour to three-quarters, according to size. Sufficient for two persons. Trout, stewed (another way).— Empty, clean, and dry one large, or two moderate-sized, trout, and partially fry it in hot butter till it is lightly browned. Pour over it as much good stock as will barely cover it, and add a bunch of parsley, a bay-leaf, a roll of thin lemon-rind, a finely-minced shallot, and a little pepjjer and salt. Let it simmer very gently until done enough. Place it on a hot dish, thicken the gravy with a tea-spoonful of brown thicken- ing, boil it till of the proper consistency, and strain it over the fish. A glassful of port or claret or a tea-sjioonful of lemon-juice may be added or not. Time to simmer the fish, half an hour to three-quarters, according to size. Sufiicient for two persons. Trout Stewed in Wine. — Empty, clean, and drj' two or three fresh trout ; put them in a stewpan, pour over them equal parts of good gravy and either claret, port, or madeira, and add a moderate-sized onion, half a tea-spoonful of peppercorns, six allspice, two cloves, and a little salt

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