Cassell's dictionary of cookery

Trout, stewed (another way).— Empty, clean, and dry one large, or two moderate-sized, trout, and partially fry it in hot butter till it is lightly browned. Pour over it as much good stock as will barely cover it, and add a bunch of parsley, a bay-leaf, a roll of thin lemon-rind, a finely-minced shallot, and a little pepper and salt. Let it simmer very gently until done enough. Place it on a hot dish, thicken the gravy with a tea-spoonful of brown thickening, boil it till of the proper consistency, and strain it over the fish. A glassful of port or claret or a teaspoonful of lemon-juice may be added or not. Time to simmer the fish, half an hour to three-quarters, according to size. Sufiicient for two persons. Trout Stewed in Wine. — Empty, clean, and dry two or three fresh trout ; put them in a stewpan, pour over them equal parts of good gravy and either claret, port, or madeira, and add a moderate-sized onion, half a tea-spoonful of peppercorns, six allspice, two cloves, and a little salt. Let them simmer gently until done enough. Take them up carefully, strain the gravy, thicken it with brown thickening, and flavour with a teaspoonful of lemon- juice or chili vinegar, a tea-spoonful of anchovy essence, and a dessert-spoonful of mushroom ketchup. Strain the sauce over the fish, and serve very hot. Time to simmer, half an hour to three-quarters, according to the thickness of the fish. Sufficient for a small dish. Trout, Wayside Inn.— Clean and empty the trout, dry them, and boil them until done enough. Lift them out carefully so as not to break them, put them upon a hot dish without a napkin, and cover them entirely with rich melted butter. Sprinkle a table-spoonful of chopped gherkins over the sauce, and garnish the dish with parsley and sliced lemon. Time to simmer the fish, ten to twenty minutes, according to size. 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 tablespoonful of vinegar. Boil the fish gently until they are done enough, then lift them up carefully, and pour over them some sauce prepared 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 tablespoonful of mushroom ketchup, a dessertspoonful of chopped parsley, the eighth 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 until it is dissolved. Pour the sauce over the trout, and serve immediately. TRU (997) TRU Time to boil, according to size. The fish is done enough when the eyes start. Sufficient for two persons. Probable cost, uncertain, trout being seldom offered for sale.