Trouts are now in good perfection in the South parts of our Country; that
is, where the Weather has been favourable in the former Month; and then
besides the common way of boiling them we may have them potted, which will
make them as valuable as potted Charrs, which are a sort of Trout.
To pott Trouts. From Mrs. _R. S._ of _Preston_ in _Lancashire._
Scale and clean your Trouts very well, wash them in Vinegar, and slit them
down the Back, after which put Pepper and Salt into the Incision, and on
their Outsides, and let them lie upon a Dish three Hours; then lay them in
an earthen glaz'd Pan, with pieces of Butter upon them, and put them in an
Oven two Hours, if they are Trouts fourteen Inches long, or less in
proportion, taking care to tie some Paper close over the Pan. When this is
done, take away from them all the Liquor, and put them in a Pot, and as
soon as they are quite cold, pour some clarified Butter upon them to cover
them: These will eat as well as potted Charrs. Some will take out the Bone
upon slitting the Back, and these have been often taken for Charrs; tho' I
don't know above two Places where the Charrs are, one is a Pool where a
River or Brook runs thro' in _Lancashire,_ and the other is in a Pool at
_Naant,_ within four Miles of _Caernarvon.
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