Stewed Trout

Ingredients

• One Trout
• Four Shalots
• One pint of Fish-Stock
• One ounce of Butter
• Two Cloves
• One teaspoonful of Salt
• A few grains of Cayenne
• One Carrot
• One Bay-leaf
• One tablespoonful of Basil and Thyme mixed
• A bunch of Parsley

Method

1. 1

   Chop up the shalots and carrot, put them in a stewpan with the butter and parsley; let this get hot, add the stock, cloves, herbs and seasoning; let all this simmer for one hour.

2. 2

   Clean and wash the trout, tie round with broad tapes to prevent it breaking.

3. 3

   Put the trout into a stewpan, strain the stock over it, add three glasses of port wine; let it simmer gently till the fish is cooked; it will take about half an hour.

4. 4

   Take off the tapes carefully so as not to break the fish, reduce the stock it was cooked in, and pour over it.

5. 5

   Hand a quartered lemon round with this dish.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 17. The excerpt below is the record exactly as published.

Stewed Trout. Ingredients. One Trout* Four Shalots. One pint of Fish-Stock. One ounce of Buttel*. Two Cloves. One teaspoonful of Salt. A few grains of Cayenne. One Carrot. E 50 HIGH-CLASS COOKERY. One Bay -leaf. One tablespoonful of Basil and Thyme mixed. A bunch of Parsley. Chop up the shalots and carrot, put them in a stewpan with the butter and parsley ; let this get hot, add the stock, cloves, herbs and seasoning; let all this simmer for one hour. Clean and wash the trout, tie round with broad tapes to prevent it breaking. Put the trout into a stewpan, strain the stock over it, add three glasses of port wine ; let it simmer gently till the fish is cooked ; it will take about half an hour. Take off the tapes carefully so as not to break the fish, reduce the stock it was cooked in, and pour over it. Hand a quartered lemon round with this dish. Supreme de Crabe k la Tomate. Take all the meat out of a crab, and to each pound add the following*— J'onr ounces of stale Bread-crtimbsi One gill of Tomato Sauce. I'he Juice of one Lemon. The Peel of a quarter of a Lemoti. Five tery thin slices Of Lemon. Salt and Pepper to tastfe. One glass of Chablis, or more if the crab is very dty. Simmer gently for a quarter of an hour, taking care that it does not burn. Before serving, bring it just to the boil ; serve in the shell, and garnish with fried parsley. DBESSED FISa. 51 Tartelettes a Tlndienrve, Ingredients. Twelve large Oysters. ' One Shalot chopped fine. One Carrot (cooked) Half a gill of Cream. One teaspoonful of Curry Powdur, Half a teaspoonful of Lemon-juice. Half an ounce of Flour. One ounce of Butter

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