Fish Translation by John E. Worth from: Nuevo Arte de Cocina, Sacado de la Escuela de la Experiencia Economica, by Juan Altamiras (Barcelona: Imprenta de Don Juan de Bezáres, dirigida por Ramon Martí, Impresor, 1758), pp. 102-105. Digital copy on Google Books available Of Trout Trout are very stupendous fish, and a great delicacy; in order to cook them, nothing more is needed than water, salt, and some sprigs of parsley, as much water as covers them. After they are cooked, pour a little sour [lemon juice] over the top, a pinch of pepper, and thus you can serve them. Trout in Another Manner Take trout that are large, well-cleaned, and scaled, clean them and dry them well, and place them to cook with water, salt, and oil with fried garlic cloves, with every spice, and when they are half-cooked, remove that broth from them and add another new broth. When they are finished cooking, seasoned with every spice, mix up a sauce of egg yolk with lemon juice, and serve them in this manner. From the broth that you removed first you can make a good soup, to which can be added hard boiled eggs, sauce, and some pieces of candied citron as garnish for the soup. It will be very tasty. Trout in Stew Fry the trout with oil, and if it is lard in whichever fish it is better, but you can adapt to your condition. Next chop all types of vegetables, parsley, mint, tender lettuce, and sorrels if they are in season; chop everything in a mortar like for a parsley sauce. Place a little bread to soak in cold water, grind it all up, add sugar, and season it with every spice. Next mix it with a little vinegar and water so that it is sweet-sour, and place it over fire, stirring it all with one hand until it cooks. Add a little fried onions, finely chopped. Place the trout in a dish [vasija] and pour the sauce on top, so that they cook a little with it, and serve them hot. Dish of Trout and Herbs Take the trout, which should be large, scale them, and open them in the middle, and cut them into pieces and fry them with lean, thick bacon. Take white hearts of lettuce, which are the best, which should be cooked with seasoned water. When they are finished frying, fry some slices of white bread, then place the hearts [of lettuce] in the pan [sarten] with the grease that remained, and fry them in a manner that they do not dry out. Remove them and place them on a bed of slices of bread, others of hearts of cabbage, and pieces of trout. Add pepper and oranges, and in the middle pieces of the bread that you fried, some pieces of lean bacon between the cabbages and trout, and serve hot. If you want to make this dish more tasty, use lard instead of oil, but I am already hearing your qualms, which are founded thus: You, brother cook, are dealing here with a fish dish, in which bacon is prohibited; how can we licitly use lard and bacon? This little scruple, which, if not noted, would be very pleasurable to you, I want to eliminate in this manner: It is true that my intention is to pursue fish dishes in this chapter, and for this I discuss trout, which, attending to their nature, can be eaten on a day of abstinence from meat, but the manner of stewing them mentioned above is normally done as a delicacy on days that one does not fast, with which you will not burden my conscience, which, though that of a cook, cannot permit you this pleasure, even being of such little expense, because the pleasure and expense of this poor cook is very aligned with Evangelical Law, as you will note.