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One Bay-leaf

One tablespoonful of Basil and Thyme mixed.

A bunch of Parsley.

Chop up the shalots and carrot, put them in a stewpan with the butter and parsley; let this get hot, add the stock, cloves, herbs and seasoning; let all this simmer for one hour. Clean and wash the trout, tie round with broad tapes to prevent it breaking. Put the trout into a stewpan, strain the stock over it, add three glasses of port wine; let it simmer gently till the fish is cooked; it will take about half an hour. Take off the tapes carefully so as not to break the fish, reduce the stock it was cooked in, and pour over it. Hand a quartered lemon round with this dish,