THE TROUT, 
97 
Though I have been no traveller, I may speak of it, for I 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, iind I am duly paid for it ; 
sometimes 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 wheateu 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 Hour, 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 
