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.
