To Stew Trouts, Carp, Tench, & Fish Recipe

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To Stew Trouts, Carp, Tench, & Fish

Penny Hall


SOURCE: The Whole Duty of a Woman: Or a Guide to the Female Sex, 1696
Draw them and scrape them well, wash them in White-wine, then smeer them over with a piece of Sweet Butter, and lay them orderly in a Stew-pan, putting in as much water as will cover them above an inch, with a little Salt, a bundle of sweet herbs, and some blades of Mace, take them up, and make your Sawce of beaten Butter, Claret, yolks of Eggs, and Sugar.

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About this Recipe

Course/Dish: Fish
Other Tag: Healthy
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