Page:Mrs Beeton's Book of Household Management.djvu/460

398. Have ready a deep pan of fat, and fry the fish until lightly browned and crisp. Drain well, garnish with sliced lemon and parsley, and serve the sauce separately.

Time.—To fry, 5 or 6 minutes. Average Cost, 1s. to 2s. per lb. Seasonable from February to September. Sufficient for 3 or 4 persons.

Ingredients.—1 or 2 trout, 1½ ozs. of butter, 2 shallots finely-chopped, ½ a teaspoonful of parsley finely-chopped, ¼ of a teaspoonful of powdered mixed herbs, salt and pepper, ⅓ of a pint of hot tomato sauce, No. 281.

Method.—Prepare the trout as directed in the preceding recipe, and place the fillets in a baking-dish, in which the butter has been previously melted. Season liberally with salt and pepper, add the shallots, parsley and herbs, and cover closely with a greased paper. Cook gently for about 20 minutes, then transfer the fish to a hot dish, pour the prepared sauce over, and serve.

Time.—About 20 minutes. Average Cost, 1s. to 2s. per lb. Seasonable from February to September.

Ingredients.—2 good-sized trout, ½ an onion thinly sliced, a little parsley, 2 cloves, 1 blade of mace, 2 bay-leaves, a little thyme, salt and pepper to taste, 1 pint of stock, No. 5 or 7, 1 glass of claret or port wine, 1 oz. each 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 ½ an hour. While the fish is cooking, melt the butter in a stewpan, stir in the flour, and cook for 4 or 5 minutes. When ready, place the fish on a hot dish, strain the liquor over the flour and butter, and stir until it boils and becomes smooth. Season to taste, pour over the fish, and serve.

Time.—40 minutes. Average Cost, 1s. to 2s. per lb. Sufficient for 5 or 6 persons. Seasonable from February to September, but in the best condition in August.