Stewed Trout

Ingredients

• 2 middling-sized trout
• 1/2 onion cut in thin slices
• a little parsley
• 2 cloves
• 1 blade mace
• 2 bay-leaves
• a little thyme
• salt and pepper to taste
• 1 pint medium stock No. 105
• 1 glass port wine
• thickening of butter and flour

Instructions

1. Wash the fish very clean, and wipe it quite dry.
2. 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.
3. Take it out, strain the gravy, add the thickening, and stir it over a sharp fire for 5 minutes;
4. pour it over the trout, and serve.