Baked Salmon Trout

Original Instructions

1. 1

   Bake slowly, basting often with butter and water

2. 2

   When done have ready in a saucepan 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

3. 3

   Heat this in a vessel set within another of boiling water, add the gravy from the dripping-pan, boil up once to thicken

4. 4

   When the trout is laid on a suitable hot dish, pour this sauce around it

5. 5

   Garnish with sprigs of parsley