Stewed Trout.
Wash and wipe the fish dry. Lay it in a saucepan with half an onion; cut
in thin slices, parsley, two cloves, 1 blade of mace, two bay leaves,
thyme, salt and pepper, 1 pint of meat stock, a glass of claret or port
wine. Simmer gently for ½ an hour. Take out the fish, thicken the
gravy with a little
flour and butter rubbed together. Stir for five
minutes. Pour over the fish and serve.
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