Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three ounces of butter in a broad stewpan
- a tablespoonful of flour
- a pint of good veal stock
- three quarters of a pint of good veal stock
- one bay leaf
- three quarters of an hour
- one large
- one from our own experience
- 1 tablespoonful
- 1 large
- 2 moderate-sized
- 3/4 pint
- 1 bay-leaf
- mace
- cayenne
- nutmeg
- parsley
- bay leaf
- salt
Directions
(_Good common Receipt._)
[In season from May to August.]
Melt three ounces of butter in a broad stewpan, or well tinned iron saucepan, stir to it a tablespoonful of flour, some mace, cayenne, and nutmeg; lay in the fish after it has been emptied, washed very clean, and wiped perfectly dry; shake it in the pan, that it may not stick, and when lightly browned on both sides, pour in three quarters of a pint of good veal stock, add a small faggot of parsley, one bay leaf, a roll of lemon-peel, and a little salt: stew the fish _very gently_ from half to three quarters of an hour, or more, should it be unusually fine. Dish the trout, skim the fat from the gravy, and pass it through a hot strainer over the fish, which should be served immediately. A little acid can be added to the sauce at pleasure, and a glass of wine when it is considered an improvement. This receipt is for one large or for two middling-sized fish. We can recommend it as a good one from our own experience.
Butter, 3 oz.; flour, 1 tablespoonful; seasoning of mace, cayenne, and nutmeg; trout, 1 large, or 2 moderate-sized; veal stock, 3/4 pint; parsley, _small_ faggot; 1 bay-leaf; roll of lemon-rind; little salt: 1/2 to 3/4 hour.
_Obs._—Trout may be stewed in equal parts of strong veal gravy, and of red or white wine, without having been previously browned; the sauce should then be thickened, and agreeably flavoured with lemon-juice, and the usual store-sauces, before it is poured over the fish. They are also good when wrapped in buttered paper, and baked or broiled: if very small, the better mode of cooking them is to fry them whole. They should never be plain boiled, as, though naturally a delicious fish, they are then very insipid.