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Mrs Beeton Stewed Trout


This is an original Mrs. Beeton recipe taken from her famous book, Beeton’s Book of Household Management.  Both the quantities and text have been reproduced as originally published, with the exception of a little reformatting of the ingredient list to make it easier to follow. 

Conversion chart

1oz = 25g

1lb = 450g

1 gill =  140ml/4½ fl.oz.

1 teacup = 240ml/8fl.oz.

1 pint = 600ml/20fl.oz.

1 quart = 960ml/32fl.oz.

Go to: -   Other Mrs Beeton Recipes  |  History of Mrs. Beeton



2 middling-sized trout,

1/2 onion cut in thin slices,

a little parsley,

2 cloves,

1 blade of mace,

2 bay-leaves,

a little thyme,

salt and pepper to taste,

1 pint of medium stock No. 105,

1 glass of port wine,

thickening of butter and flour.

Mode.—Wash the fish very clean, and wipe it quite dry. Lay it in a stewpan, with all the ingredients but the butter and flour, and simmer gently for 1/2 hour, or rather more, should not the fish be quite done. Take it out, strain the gravy, add the thickening, and stir it over a sharp fire for 5 minutes; pour it over the trout, and serve.

Time.—According to size, 1/2 hour or more.
Average cost.—Seldom bought.
Seasonable from May to September, and fatter from the middle to the end of August than at any other time.
Sufficient for 4 persons.



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Main equipment required to make this recipe


Measuring Jug


Wooden or Plastic Spoon


Make Ahead/Freeze

Cover and refrigerate for up to 2 days

Not suitable for freezing


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