Mrs Beetons Fish Recipes Revisited
Stewed Trout
2 Medium Sized Trout
600ml (1 pint) Medium Stock
˝ Onion, thinly sliced
1 glass Port Wine
2 Cloves
2 Bay Leaves
1 Blade of Mace
Parsley, a little
Thyme, a little
Butter and Flour, to thicken
Salt and Pepper, to taste
Wash the fish very clean and wipe it quite dry.
Place in a saucepan, with all the ingredients (except the butter and flour).
Simmer gently for 30 minutes, or rather more, should not the fish be quite done.
Take it out, strain the liquid.
Add the thickening (of butter and flour) and stir it over a medium heat for 5 minutes
Pour over the trout and serve.
Time: According to size, 30 minutes or more.
Sufficient for 4 persons.
Seasonable from May to September and fatter from the middle to the end of August than at any other time.
Trout may be served with Anchovy Sauce or Caper Sauce, baked in buttered paper, or fried whole like smelts.
Trout dressed a la Génévese is extremely delicate.
STEWED TROUT
336. INGREDIENTS - 2 middling-sized trout, 1/2 onion cut in thin slices, a little parsley, 2 cloves, 1 blade of mace, 2 bay-leaves, a little thyme, salt and pepper to taste, 1 pint of medium stock No. 105, 1 glass of port wine, thickening of butter and flour.
Mode - Wash the fish very clean, and wipe it quite dry. Lay it in a stewpan, with all the ingredients but the butter and flour, and simmer gently for 1/2 hour, or rather more, should not the fish be quite done. Take it out, strain the gravy, add the thickening, and stir it over a sharp fire for 5 minutes; pour it over the trout, and serve.
Time - According to size, 1/2 hour or more.
Average cost. - Seldom bought.
Seasonable from May to September, and fatter from the middle to the end of August than at any other time.
Sufficient for 4 persons.
Trout may be served with anchovy or caper sauce, baked in buttered paper, or fried whole like smelts. Trout dressed a la Génévese is extremely delicate; for this proceed the same as with salmon, No. 307.
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