• Red or other trout, or carp, or perch; salt, mixed spices, onions, cloves, mace, black and Jamaica peppercorns, claret

Clean the fish very well; if large, they may be divided or split. Rub them inside with salt and mixed spices. Lay them in the stew-pan and put in nearly as much good stock as will cover them, with a couple of onions and four cloves stuck in them, some Jamaica and black peppercorns, and a bit of mace; add when the fish have stewed a few minutes, a couple of glasses of claret or Rhenish wine, a b