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TROUT, STEWED (another way)

Empty, clean, and dry one large (or two moderate-sized) trout, and partially fry in hot butter till it is lightly browned. Pour over it as much good stock as will barely cover it, and add a bunch of parsley, a bay-leaf, a roll of thin lemon-rind, a finely-minced shallot, and a little pepper and salt. Let it simmer very gently until done enough. Place it on a hot dish, thicken the gravy with a tea-spoonful of brown thickening, boil it till of the proper consistency, and strain it over the fish. A glassful of port or claret or a tea-spoonful of lemon juice may be added or not. Time to simmer the fish, half an hour to three-quarters, according to size. Sufficient for two persons.