Stewed Trout

Ingredients

• three ounces of butter
• a tablespoonful of flour
• one large trout
• three quarters of a pint of good veal stock
• a small faggot of parsley
• one bay leaf
• a roll of lemon-peel
• a little salt

Method

1. 1

   Melt butter in a stewpan, stir in flour and seasonings.

2. 2

   Add the cleaned trout, brown lightly, then pour in veal stock and add parsley, bay leaf, and lemon peel.

3. 3

   Stew gently for 30 to 45 minutes.

4. 4

   Serve immediately.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 98. The excerpt below is the record exactly as published.

STEWED TROUT. ( Good common Receipt.') [In season from May to August.] Melt three ounces of butter in a broad stewpan, or well tinned iron saucepan, stir to it a tablespoonful of flour, some mace, cayenne, and nutmeg ; lay in the fish after it has been emptied, washed very clean, and wiped perfectly dry ; shake it in the pan, that it may not stick, and when lightly browned on botli sides, pour in three quarters of a pint of good veal stock, add a small faggot of parsley, one bay leaf, a roll of lemon-peel, and a little salt

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