Stewed Trout from Modern Cookery for Private Families by Eliza Acton
[In season from May to August]
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Ingredients
- Butter, 3 oz.
- flour, 1 tablespoonful
- seasoning of mace, cayenne, and nutmeg
- 1 bay-leaf
- parsley, small faggot
- roll of lemon-rind
- trout, 1or 2 moderate-sized
- veal stock, ¾ pint
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