. American angler's guide : or, complete fisher's manual, for the United States: containing the opinions and practices of experienced anglers of both hemispheres ; with the addition of a second Fishing. 96 THE past. Barker, before spoken of, gives the following approv- ed methods, which will be found sufficiently epicurean to tickle the palate of the most dainty, or to bring into requisi tion the talent of a most finished Parisian cook. " We must have one dish of broyled trouts; when the en- trails are taken out, you must cut them across the side ; being washed clean, you m
. American angler's guide : or, complete fisher's manual, for the United States: containing the opinions and practices of experienced anglers of both hemispheres ; with the addition of a second Fishing. 96 THE past. Barker, before spoken of, gives the following approv- ed methods, which will be found sufficiently epicurean to tickle the palate of the most dainty, or to bring into requisi tion the talent of a most finished Parisian cook. " We must have one dish of broyled trouts; when the en- trails are taken out, you must cut them across the side ; being washed clean, you must take some sweet herbs, thyme, sweet marjoram, and parsley, chopped small, the trouts being cut somewhat thick, and fill the cuts full with the chopped herbs ; then make your gridiron fit to put them on, being well cooled ?with rough-suet; then lay the trouts on a chare: J fire, and baste them with fresh butter until you think they are well broyled. The sauce must be butter and vinegar, and the yolk of an egg beaten; then beat it altogether, and put it on the fish for the service. " The best dish of stewed fish that ever I heard com- mended of the English, was dressed in this way: first, they were broyled on a charcoal fire, being cut on the sides as fried trouts; then the stew-pan was taken, and set on a chafing-dish of coles; there was put into the stew-pan half a pound of sweet butter, one pennyworth of beaten cinnamon, a little vinegar ; when all was melted, the fish was put into the pan, and covered with a covering-plate, so kept stewing half an hour; being turned, then taken out of the stew-pan and dished; be sure to beat your sauce before you put it on your fish; then scpieeze a lemon on your fish : it was the best dish of fish that ever I heard commended by noblemen and gentlemen. This is our English fashion. The Italian, he stews upon a chafing-dish of coles, with white wine, cloves, and mace, nutmegs sliced, and a little ginger; you must un- derstand, when thi
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Keywords: ., bookcentury1800, bookdecade1840, booksubjectfishing, bookyear1849
