Whole dressed trout stewed with butter.
Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)
220. To fry TROUT, or any other Sort of Fish.
Take two or three eggs, more or less according as you have fish to fry, take the fish and cut it in thin slices, lie it upon a board, rub the eggs over it with a feather, and strow on a little flour and salt, fry it in fine drippings or butter, let the drippings be very hot before you put in the fish, but do not let it burn, if you do it will make the fish black; when the fish is in the pan, you may do the other side with the egg, and as you fry it lay it to drain before the fire till all be fried, then it is ready for use.
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