The pike, fell tyrant of the liquid plain,
With ravenous waste devours his fellow train;
Yet howsoe'er with raging famine pined,
The tench he spares, a medicinal kind;
For when by wounds distress'd, or sore disease,
He courts the salutary fish for ease;
Close to his scales the kind physician glides,
And sweats a healing balsam from his sides.
In our estimation, however, this self-denial in the pike may be attributed to a less poetical cause; namely, from the mud-loving disposition of the tench, it is enabled to keep itself so completely concealed at the bottom of its aqueous haunts, that it remains secure from the attacks of its predatory neighbour.
STEWED TROUT.
336. INGREDIENTS.—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.
Trout may be served with anchovy or caper sauce, baked in buttered paper, or fried whole like smelts. Trout dressed a la Génévese is extremely delicate; for this proceed the same as with salmon, No. 307.