Trout with Genoese Sauce

Ingredients

• two moderate-sized fresh trout
• a tablespoonful of salt
• a tablespoonful of vinegar
• a pint of good stock
• a dessert-spoonful of brown thickening
• a glassful of claret or port
• a teaspoonful of essence of anchovy
• a tablespoonful of mushroom ketchup
• a dessert-spoonful of chopped parsley
• the eighth of a nutmeg grated
• a small lump of sugar
• pepper and salt if required
• a piece of fresh butter the size of a walnut

Method

1. 1

   Clean, empty, and dry the trout.

2. 2

   Boil them in a kettle of boiling water with salt and vinegar until done.

3. 3

   Lift them carefully and pour over a sauce made by thickening stock with brown thickening, adding claret, essence of anchovy, mushroom ketchup, chopped parsley, nutmeg, sugar, and seasoning.

4. 4

   Stir over heat for 5-6 minutes, then add butter until dissolved.

5. 5

   Serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2036. The excerpt below is the record exactly as published.

Trout, with Genoese Sauce.— Empty, clean, and dry two moderate-sized fresh trout, and put them into a kettle of boiling water with a table-spoonful of salt and a table- spoonful of vinegar. Boil the fish gently until they are done enough, then lift them up carefully, and pour over them some sauce pre- pared as follows : — Thicken a pint of good stock with a dessert-spoonful of brown thickening, and boil it till it is smooth and coats the spoon. Put with it a glassful of claret or port, a tea-spoonful of essence of anchovy, a table- spoonful of mushroom ketchup, a dessei-t- spoonful of chopped pai'sley, the cightk of a nutmeg grated, a small lump of sugar, and pepper and salt if required. Stir the sauce over the fire for five or six minutes, take it off, and stir into it a piece of fresh butter the size of a walnut

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