Loading ...
Cut some slices of fresh trouts (cut off their heads) in the
thickness of your thumb, put them in a stew-pan with a little
onion, white pepper and mace, and a bunch of sweet herbs,
pour over it half a pint of white wine, half a jill of water, and
four ounces of butter (to a pound and half of trouts;) cover
the stew-pot close, and stew it half an hour.
Then take out the trouts, and place it on the dish; strain off
the liquor, and have ready craw-fish, picked from the shell, or
lobster cut in small pieces; pound the shells of the craw-fish,
or the seeds of the lobster, and give it a turn in the liquor;
thicken it, and serve it up hot with the craw-fish, or lobster,
over the trouts.
Tags: Fish Recipes
If you enjoyed this recipe, make sure you subscribe to our recipes RSS feed!
