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4 Stewed Trout

(May.) - (365 Luncheon Dishes)

Wash and wipe the fish dry. Lay it in a saucepan with half an onion; cut

in thin slices, parsley, two cloves, 1 blade of mace, two bay leaves,

thyme, salt and pepper, 1 pint of meat stock, a glass of claret or port

wine. Simmer gently for 1/2 an hour. Take out the fish, thicken the

gravy with a little flour and butter rubbed together. Stir for five

minutes. Pour over the fish and serve.

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