Trout With Sorrel

Preamble
"Take your fish and draw them, wash them and boil them off in a court bouillon; then take sorrel and scald it, and mince it very well; then draw it up with thick butter and anchovies; dish your fish upon some sippets of French bread and pour the sauce all over it, and garnish with horse-radish and lemon. Mackerel and flounders may be dressed the same way. (Charles Carter, 1730)"

Ingredients
2 Trout
3/4 lb (2 cups) Sorrel cooked
2 oz (4 tablespoons) Butter
2 Anchovies crushed
Toast sippets
1 Lemon sliced

Method
Poach the trout until the flesh flakes, but take care not to overcook them. Toss the sorrel in the butter with the anchovies, seasoning to taste. Serve the trout on a bed of sorrel, surrounded by the sippets and slices of lemon.