Trout Stewed

Ingredients

• two middle-sized trout
• half an onion
• a little parsley
• two cloves
• one blade of mace
• two bay leaves
• a little thyme
• a pint of stock
• a glass of port wine

Method

1. 1

   Wash and dry the trout.

2. 2

   Place in a stew-pan with onion, parsley, cloves, mace, bay leaves, thyme, salt, pepper, stock, and port wine.

3. 3

   Simmer gently for thirty minutes.

4. 4

   Strain the gravy, thicken with butter and flour, stir over a sharp fire for five minutes, pour over the trout, and serve.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 496. The excerpt below is the record exactly as published.

TROUT, Stewed. — Wash two middle-sized trout clean, and wipe them dry, lay them in a stew-pan with half an onion cut in thin slices, a little parsley, two cloves, one blade of mace, two bay leaves, a little thyme, salt and pepper to taste, a pint of stock, and a glass of port wine

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