Posted by: hearttohearthcookery | February 11, 2025

Pour the Lear – A Taste of Hearth Cooking

After the trout has been placed on the sippets for the receipt (recipe) A Dish of Trouts pour on your aforesaid Lear.  The lear (a boiled thickened sauce) is made with gravy, Oyster liquor, a little Claret wine, and sliced onions.  If it be not thick enough, you may add an egg. An egg was not needed.

After the trout has been placed on the sippets for the receipt (recipe) A Dish of Trouts pour on your aforesaid Lear.  The lear (a boiled thickened sauce) is made with gravy, Oyster liquor, a little Claret wine, and sliced onions.  If it be not thick enough, you may add an egg. An egg was not needed.

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Posted in culinary history, food, food history, Lear, receipts, recipes, Sippets, trout | Tags: , , , ,

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