Trout Baked In Wine 1880 Recipes

Steps:

• Melt fat; add onions, cloves, peppercorns, garlic and bay leaf and cook for several minutes.
• Add quail and brown on all sides.
• Add wine, salt, pepper, cayenne and chives; simmer until tender, about 30 minutes.
• Remove quail to hot serving dish.
• Strain sauce; add cream and heat to boiling point.
• Pour sauce over quail.

Steps:

• Loosen the skin from the ham and simmer with the onions and the leek for 1 hour in a roasting pan with all but ½ cup of the wine.
• Remove ham from roaster.
• Cut away and discard tough outer skin.
• Brown mushrooms in butter.
• Cut a slash in the top of the ham sufficiently large to hold the mushroom mixture, water, salt and pepper.
• Skewer the opening to keep the filling in place.
• Make a sauce of the 2 tablespoons of butter, 2 tablespoon of flour and the liquid from the roaster.
• Stir over a low heat.
• Add the reserved ½ cup wine a little at a time and mix well.
• Pout over the ham in the roasting pan and bake until tender (about 25 minutes to the pound) in a preheated 375º oven.
• Baste at least every ½ hour with juices from the pan.

Steps:

• Preheat oven to 350°F.
• Combine 1/4 cup butter with parsley and mix well.
• Divide into 4 pieces.
• Place 1 piece inside the cavity of each fish.
• Rub fish with salt and pepper.
• Place in a single layer in an oven-proof casserole.
• Pour wine over the fish.
• Cover and cook for 20 minutes.
• Cut remaining butter into small pieces.
• Add butter and lemon juice to fish.
• Cover and cook for another 10 minutes.
• Serve hot or cold.