bag upon the fish, with, half a pound or more of
good butter broken into pieces. Cover the dish
closely, and put it into a gentle oven. When
the fish are done enough, lift out the bag of
seasoning, and set the trout in a cool airy place
till wanted. Time to bake, an hour and a
half.
Trout, Salmon. — This, called also the
sea trout, appears to form a connecting-link
between the salmon and the common trout.
It, like the salmon, frequents both the sea and
rivers, ascending the latter to spawn. It is
for the most part found in the rivers of moun-
tainous countries, and is common in Wales
and the lake district of England. It seldom
exceeds a foot in length, and is a very delicious
fish.
Trout, Sauces for. — Any of the follow-
ing sauces may be served with boiled ti-out :
— Plain melted butter, anchovy sauce, shrimp
sauce, parsley sauce, Dutch sauce, ravigote
sauce, or a sauce prepared thus: — Boil half a
pint of melted butter with two table-spoonfuls
of thick cream. Mix the yolk of an egg with
another table-spoonful of cream, and stir the
thickening into the sauce, first letting it cool
for one minute ; add the juice of a lemon and a
pinch of salt, and stir the sauce over the fire
until it is on the point of boiling. Lift it off,
and stii- into it an ounce of fresh butter until
it is dissolved. Serve the sauce in a tureen or
poured over the fish. Or bone and skin an
anchovy, and pound the flesh in a mortar with
a table- spoonful of chopped parsley, a table-
spoonful of chopped chives, or a minced shallot,
a table-spoonful of capers, a dessert- spoonful of
flour, and a piece of butter the size of an egg.
When the mixture is quite smooth, stir it into
a pint of the liquor in which the fish was boiled.
Let it boil a minute or two, and send it to table
in a tureen. Fried trout is veiy good served
cold and accompanied by salad sauce.
Trout, Soueh.et. — Clean and empty five
or six small trout, and dry them well. Cut
four parsley roots into strips an inch long and
very narrow, and boil these in a pint and a half
of water, together with a tea-spoonful of salt
and a tea-spoonful of finely-scraped horseradish.
In five minutes throw in a handful of small
sprigs of parsley. Let the water boil up again,
put in the trout, let it boil, skim the liquor,
and simmer the fish gently until done enough.
Serve the fish in a deep dish with the water,
parsley, &c., and send slices of thin brown
bread and butter to table with it. Time to boil
the fish, ten or twelve minutes. Probable cost,
uncertain, trout being seldom offered for sale.
Sufficient for five or six persons.
Trout, Stewed.^ — Take two moderate-
sized trout, empty, wash, and dry them well.
Put them in a stewpan, and pour over them as
much stock as will barely cover them, and a
glassful of port or claret, then add a small
onion finely minced, a bunch of parsley, a sprig
of thyme, a bay-leaf, two cloves, a pinch of
powdered mace, and a little pepper and salt.
Let them simmer very gently until the fish are
done enough. Lift them out carefully, and
put them on a hot dish. Strain the gravy.
thicken it with a tea-spoonful of brown thicken-
ing or with a little flour and butter, stir it
over the fire till it coats the spoon, pour it over
the fish, and serve very hot. Time to stew the
fish, haK an hour to three-quarters, according
to size. Sufficient for two persons. ✪ Stewed Trout
Page 2035 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
bag upon the fish, with, half a pound or more of good butter broken into pieces. Cover the dish closely, and put it into a gentle oven. When the fish are done enough, lift out the bag of seasoning, and set the trout in a cool airy place till wanted. Time to bake, an hour and a half.
Trout, Salmon. — This, called also the sea trout, appears to form a connecting-link between the salmon and the common trout. It, like the salmon, frequents both the sea and rivers, ascending the latter to spawn. It is for the most part found in the rivers of mountainous countries, and is common in Wales and the lake district of England. It seldom exceeds a foot in length, and is a very delicious fish.
Trout, Sauces for. — Any of the following sauces may be served with boiled ti-out : — Plain melted butter, anchovy sauce, shrimp sauce, parsley sauce, Dutch sauce, ravigote sauce, or a sauce prepared thus: — Boil half a pint of melted butter with two table-spoonfuls of thick cream. Mix the yolk of an egg with another table-spoonful of cream, and stir the thickening into the sauce, first letting it cool for one minute ; add the juice of a lemon and a pinch of salt, and stir the sauce over the fire until it is on the point of boiling. Lift it off, and stii- into it an ounce of fresh butter until it is dissolved. Serve the sauce in a tureen or poured over the fish. Or bone and skin an anchovy, and pound the flesh in a mortar with a table- spoonful of chopped parsley, a tablespoonful of chopped chives, or a minced shallot, a table-spoonful of capers, a dessert- spoonful of flour, and a piece of butter the size of an egg. When the mixture is quite smooth, stir it into a pint of the liquor in which the fish was boiled. Let it boil a minute or two, and send it to table in a tureen. Fried trout is veiy good served cold and accompanied by salad sauce.
Trout, Soueh.et. — Clean and empty five or six small trout, and dry them well. Cut four parsley roots into strips an inch long and very narrow, and boil these in a pint and a half of water, together with a tea-spoonful of salt and a tea-spoonful of finely-scraped horseradish. In five minutes throw in a handful of small sprigs of parsley. Let the water boil up again, put in the trout, let it boil, skim the liquor, and simmer the fish gently until done enough. Serve the fish in a deep dish with the water, parsley, &c., and send slices of thin brown bread and butter to table with it. Time to boil the fish, ten or twelve minutes. Probable cost, uncertain, trout being seldom offered for sale. Sufficient for five or six persons.
Trout, Stewed. — Take two moderatesized trout, empty, wash, and dry them well. Put them in a stewpan, and pour over them as much stock as will barely cover them, and a glassful of port or claret, then add a small onion finely minced, a bunch of parsley, a sprig of thyme, a bay-leaf, two cloves, a pinch of powdered mace, and a little pepper and salt. Let them simmer very gently until the fish are done enough. Lift them out carefully, and put them on a hot dish. Strain the gravy.
thicken it with a tea-spoonful of brown thickening or with a little flour and butter, stir it over the fire till it coats the spoon, pour it over the fish, and serve very hot. Time to stew the fish, haK an hour to three-quarters, according to size. Sufficient for two persons.
Records on this page
Stewed TroutTrout Soufflé