Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 100

Table of Contents

Having prepared the trout very nicely, and cut off the heads and tails, put the fish into boiling water that has been slightly salted, and simmer them for five minutes. Then take them out, and lay them to drain. Put them into a stew-pan, and season them well with powdered mace, nutmeg, and a little cayenne, all mixed together. Put in as much rich cream as will cover the fish, adding the fresh yellow rind of a small lemon, grated. Keep the pan covered, and let the fish stew for about ten minutes after it has begun to simmer. Then dish the fish, and keep them hot till you have finished the sauce. Mix, very smoothly, a small table-spoonful of arrow-root, the juice of the lemon, and two table-spoonfuls of sugar, and stir it into the cream. Pour the sauce over the fish, and then send them to table.

Turbot or sheep's-head fish may be dressed as above; of course it will require a larger proportion of seasoning, &c., and longer time to cook.

Carp is very nice stewed in this manner.