Trout

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (18)
stuffing
stewing liquid
sauce finishing
Instructions (9)
  1. Make a stuffing with grated bread, a piece of butter, chopped parsley, lemon-peel grated, pepper, salt, nutmeg, savory herbs, and the yolks of an egg, all well mixed together.
  2. Fill the belly of your fish with this stuffing.
  3. Put the stuffed fish into a stew-pan with a quart of good boiled gravy, half a pint of Madeira wine, an onion, a little whole pepper, a few cloves, and a piece of lemon-peel.
  4. Stew it very gently over a slow fire.
  5. When done, take out the fish.
  6. Add to the sauce a little flour mixed in some cream, a little catchup, and the juice of a lemon.
  7. Let it just boil up.
  8. Strain the sauce over your fish.
  9. Serve it up.
Original Text
Trout. MAKE a stuffing with grated bread, a piece of butter, chopped parsley, lemon-peel grated, pepper, salt, nut- meg, savory herbs, and the yolks of an egg, all well mixed together. Fill the belly of your fish with this, and then put it into a stew-pan, with a quart of good boiled gravy, half a pint of Madeira wine, an onion, a little whole pepper, a few cloves, and a piece of lemon-peel. Stew it very gently over a slow fire, and when done, take out the fish, and add to the sauce a little flour mixed in some cream, a little catchup, and the juice of a lemon. Let it just boil up, then strain it over your fish, and serve it up.
Notes
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