TRIPE STEWED. — Cut tripe into strips, put them in rich gravy, with a lump of butter size of a hen’s egg, rolled in flour ; shake until the butter is melted. Add a tablcspoonful of white TRO 394 TOR wine, some chopped parsley, pepper, salt, pickled mushrooms, and the squeeze of a lemon✪ Stewed Tripe. Shake well together and stir until tender. TROUT, a-la-Genevoise. — Clean the fish well ; put it into the stewpan, adding half champagne and half sherry wine. Season it with pep- per, salt, an onion, a few cloves stuck in it, and a small bunch of parsley and thyme; put in it a crust of French bread ; set it on a quick fire. When done, take the bread out, bruise it, and thicken the sauce ; add flour and a little butter, and boil up. Lay the fish on the dish, and pour the sauce over it. Serve it with sliced lemon and fried bread. TROUT, to Broil.— Wash, dry, tie it, to cause it to keep its shape ; melt butter, add salt, and cover the trout with it. Broil it gradually in a Dutch oven, or in a common oven. Cut small an anchovy, and chop some capers. Melt some butter with a little flour, pepper✪ Trout a-la-Genevoise, salt, nutmeg, and half a spoonful of vinegar. Pour it over the trout, an d serve it hot. TROUT, to Fry. — Do them the same as Graylings. See page 302. TROUT, to Pot. — Take from six to eight trout, from a quarter to half a pound in weight each. Gut, scale, and wipe them dry in a clean cloth. Then dispose of them in a shallow dish, about two and a half inches in depth, contain- ing a very small portion of water at the bottom, enough to supply a sufficiency of steam to pass through them. Add to them a supply of ground mace, ground black pepper, salt, and two or three bay-leaves✪ Trout to Pot, covering the dish over with a tin protection, and consign the same to a slow oven, to admit of the fish being steamed through. When the prongs of the fork will pass readily into them, they will be done and may be taken up. When cold, remove the bay- leaves, and let them be well covered with clarified butter. 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✪ Trout Stewed; simmer gently for thirty minutes, take it out, strain the gravy, thicken with butter and flour, and stir it over a sharp fire for five minutes ; pour over the trout and serve. TRUE LOVERS’ KNOTS.— Roll out a piece of puff paste into a thin sheet, cut it into pieces three or four inches square, fold each corner over into the centre, and cut a piece out from each side, leaving it in the form of a true lovers' knot ; put them on a tin, and bake them in a moderate oven ; when they are done, place some jam or preserve✪ True Lovers' Knots on each point, and some in the centre.

AI-modernized reading of the original text

TRIPE STEWED. — Cut tripe into strips, put them in rich gravy, with a lump of butter size of a hen’s egg, rolled in flour ; shake until the butter is melted. Add a tablespoonful of white TRO TOR wine, some chopped parsley, pepper, salt, pickled mushrooms, and the squeeze of a lemon. Shake well together and stir until tender. TROUT, a-la-Genevoise. — Clean the fish well ; put it into the stewpan, adding half champagne and half sherry wine. Season it with pepper, salt, an onion, a few cloves stuck in it, and a small bunch of parsley and thyme; put in it a crust of French bread ; set it on a quick fire. When done, take the bread out, bruise it, and thicken the sauce ; add flour and a little butter, and boil up. Lay the fish on the dish, and pour the sauce over it. Serve it with sliced lemon and fried bread. TROUT, to Broil.— Wash, dry, tie it, to cause it to keep its shape ; melt butter, add salt, and cover the trout with it. Broil it gradually in a Dutch oven, or in a common oven. Cut small an anchovy, and chop some capers. Melt some butter with a little flour, pepper, salt, nutmeg, and half a spoonful of vinegar. Pour it over the trout, and serve it hot. TROUT, to Fry. — Do them the same as Graylings. See page 302. TROUT, to Pot. — Take from six to eight trout, from a quarter to half a pound in weight each. Gut, scale, and wipe them dry in a clean cloth. Then dispose of them in a shallow dish, about two and a half inches in depth, containing a very small portion of water at the bottom, enough to supply a sufficiency of steam to pass through them. Add to them a supply of ground mace, ground black pepper, salt, and two or three bay-leaves, covering the dish over with a tin protection, and consign the same to a slow oven, to admit of the fish being steamed through. When the prongs of the fork will pass readily into them, they will be done and may be taken up. When cold, remove the bayleaves, and let them be well covered with clarified butter. 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; simmer gently for thirty minutes, take it out, strain the gravy, thicken with butter and flour, and stir it over a sharp fire for five minutes ; pour over the trout and serve. TRUE LOVERS’ KNOTS.— Roll out a piece of puff paste into a thin sheet, cut it into pieces three or four inches square, fold each corner over into the centre, and cut a piece out from each side, leaving it in the form of a true lovers' knot ; put them on a tin, and bake them in a moderate oven ; when they are done, place some jam or preserve on each point, and some in the centre.

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