Baked Salmon Trout

Baked Salmon Trout

This deliciously flavored game-fish is baked precisely as shad or white fish, but should be accompanied with cream gravy to make it perfect.

It should be baked slowly, basting often with butter and water.
When done, have a saucepan ready with a cup of cream, diluted with a few spoonfuls of hot water, for fear it might clot in heating, in which have been stirred cautiously two tablespoonfuls of melted butter, a scant tablespoonful of flour, and a little chopped parsley.

Heat this in a vessel set within another of boiling water.
Add the gravy from the dripping-pan, and boil up once to thicken.
When the trout is laid on a suitable hot dish, pour this sauce around it.

Garnish with sprigs of parsley.