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📝 Description
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🥘 Ingredients
2 middling-sized trout, 1/2 onion cut in thin slices, a little parsley, 2 cloves, 1 blade of mace, 2 bay-leaves, a little thyme, salt and pepper to taste, 1 pint of medium stock No. 105, 1 glass of port wine, thickening of butter and flour.
👨🍳 Method
Wash the fish very clean, and wipe it quite dry. Lay it in a stewpan, with all the ingredients but the butter and flour, and simmer gently for 1/2 hour, or rather more, should not the fish be quite done. Take it out, strain the gravy, add the thickening, and stir it over a sharp fire for 5 minutes; pour it over the trout, and serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried stewed trout this week, looking for a quick, hearty meal that would impress the family without requiring a trip to the store. I found that this recipe from Mrs. Beeton's was a delightful surprise, especially the way the port wine melded with the fish stock to create a rich, velvety sauce in just 30 minutes. The combination of cloves, mace, and bay leaves infused the trout with an aromatic depth I hadn't expected from such an old recipe. This dish is perfect for the weeknight cook who wants to elevate their dinner routine without spending hours in the kitchen. The key to success is having the stock and wine ready to go, as the trout cooks quickly. I served it with some crusty bread to soak up the sauce, and it was a hit. The next time I'm craving something comforting yet elegant, I'll definitely reach for this recipe again.
