THE TROUT. 97 



Though I have been no traveller, I may speak of it, for 1 have 

 been admitted into the most ambassadors' kitchens that have 

 come into England this forty years, and do wait on them still, 

 at the Lord Protector's charge, and I am duly paid for it ; 

 imes I see slovenly scullions abuse good fish most 

 grossly. 



" We must have a trout-pie to eat hot, and another to eat 

 cold : the first thing you must gain must be a peck of the 

 best wheaten flour, two pounds of butter, two quarts of milk, 

 new from the cow, half a dozen of eggs to make the paste. 

 Where I was born there is not a girl of ten years of age, but 

 can make a pie. For one pie, the trouts shall be opened, and 

 the guts taken out, and cleaned, and washed ; seasoned with 

 pepper and salt, then laid in the pie ; half a pound of currants 

 put among the fish, with a pound of sweet butter cut in 

 pieces and set on the fish, so close it up ; when it is baked 

 and come out of the oven, pour into the pie three or four 

 spoonsfull of claret wine, so dish it up and send it to the table. 

 These trouts shall cut close and moist. 



" For the other pie, the trouts shall be boyled a little ; it 

 will make the fish rise, and eat more crisp; season them with 

 pepper and salt, and lay them in the pie ; you must put 

 more butter in this pie than the other, for this will keep, and 

 must be filled up with butter when it cometh forth of the 

 oven." 



A common mode of cooking the trout, is by cutting them, 

 as before directed by Barker, seasoning them well with salt 

 and pepper, dredging them with oat meal or wheat flour, and 

 frying them in butter. 



Another method is to cut them in two, sprinkle with a 

 small quantity of Cayenne pepper, a due proportion of salt, 

 and broil them. 



Of the Artificial Fly. The idea of having flies for every 



