Trout A La Tedesca

Seafood, 16th century, Italian

Main Ingredients:

From Scappi, Opera (Italian)

Taking pieces of the trout, they will be big in the above said manner, & put them in a pot of earth or copper stood with enough wine , or white wine, that they will stand covered by 2 inches, pepper, cinnamon, cloves, nutmeg & sugar, a little vinegar, accommodating the composition which had been sweet, & of the sour with a little fresh butter, & make each thing boil without frothing, & when they are cooked serve them with slices of toasted bread underneath, & with their broth over. Some put the toasted bread to boil together with the fish, & pieces of little lemons, but because I believe that the lemon in boiling makes the food bitter, & the bread heavy, also makes the broth very thick, I find that it is more civilized served in the manner stated above. Such food has to be cooked in haste, such that it remains most savory, & takes less of copper. In this manner it is possible to cook small & medium trout whole, or cut in pieces.

(Translation by Clara?)