Stewed Trout

Ingredients

• 3 ounces butter
• 1 tablespoon flour
• mace
• cayenne
• nutmeg
• 1 whole trout
• 3/4 pint veal stock
• 1 small faggot of parsley
• 1 whole bay leaf
• 1 roll lemon-peel
• salt
• 1 glass wine
• a little acid

Instructions

1. Melt the butter in a broad stewpan or well-tinned iron saucepan over moderate heat.
2. Stir in the flour, then add the mace, cayenne, and nutmeg to season the mixture.
3. Empty, wash very clean, and wipe the trout perfectly dry.
4. Lay the fish into the pan and shake it gently so it does not stick.
5. Brown the fish lightly on both sides.
6. Pour in the veal stock.
7. Add the faggot of parsley, bay leaf, rolled lemon-peel, and a little salt.
8. Stew the fish very gently for half to three quarters of an hour, or longer if it is unusually large and fine.
9. Dish the trout carefully onto a serving plate.
10. Skim the fat from the gravy.
11. Pass the gravy through a hot strainer over the fish.
12. Serve immediately, adding a little lemon juice or a glass of wine to the sauce if desired.