96 



THE TROUT. 



past. Barker, before spoken of, gives the following approv 

 ed methods, which will be found sufficiently epicurean to 

 tickle the palate of the most dainty, or to bring into requisi 

 tion the talent of a most finished Parisian cook. 



" We must have one dish of broyled trouts; when the en- 

 trails are taken out, you must cut them across the side ; being 

 washed clean, you must take some sweet herbs, thyme, sweet 

 marjoram, and parsley, chopped small, the trouts being cut 

 somewhat thick, and fill the cuts full with the chopped herbs ; 

 then make your gridiron fit to put them on, being well cooled 

 with rough-suet ; then lay the trouts on a charccd. fire, and 

 baste them with fresh butter until you think they are well 

 broyled. The sauce must be butter and vinegar, and the 

 yolk of an egg beaten ; then beat it altogether, and put it on 

 the fish for the service. 



" The best dish of stewed fish that ever I heard com- 

 mended of the English, was dressed in this way : first, they 

 were broyled on a charcoal fire, being cut on the sides as 

 fried trouts; then the stew-pan was taken, and set on a 

 chafing-dish of coles ; there was put into the stew-pan half a 

 pound of sweet butter, one pennyworth of beaten cinnamon, 

 a little vinegar ; when all was melted, the fish was put into 

 the pan, and covered with a covering-plate, so kept stewing 

 half an hour ; being turned, then taken out of the stew-pan 

 and dished ; be sure to beat your sauce before you put it on 

 your fish; then squeeze a lemon on your fish : it was the best 

 dish of fish that ever I heard commended by noblemen and 

 gentlemen. This is our English fashion. The Italian, he 

 stews upon a chafing-dish of coles, with white wine, cloves, 

 and mace, nutmegs sliced, and a little ginger ; you must un- 

 derstand, when this fish is stewed, the same liquor the fish 

 is stewed in must be beaten with some sweet butter and the 

 juice of a lemon before it is dished for the service. 



" The French doth add to this a slice or two of bacon. 



