To Stew Trouts, Carp, Tench, &c.

PERIOD: England, 17th century | SOURCE: The Whole Duty of a Woman: Or a Guide to the Female Sex, 1696 | CLASS: Authentic

DESCRIPTION: How to stew fish

To Stew Trouts, Carp, Tench, &c.

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.