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 iuto 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 ; bein» 
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 charcoal 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 beaton; then beat it altogether, and put it on 
the fish for the service. 
“ Tll ° 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 aii 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 i3 our English fashion. The Italian, ho 
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. 
i he French doth add to this a slice or two of bacon. 
