Note 250 — INDEX
Reading edition
No. 250. Stewed Trout.—Take two trout of a pound each and lay them in a saucepan with half an onion sliced thin, a little chopped parsley, two cloves, one blade of mace, two bay leaves, a little thyme, salt and pepper, one pint white stock (No. 14) and wineglass port wine; simmer gently half an hour, or more, if not quite done. Dish the trout, strain the gravy, thicken with butter and flour, stirring over sharp fire five minutes, pour over fish and serve.