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 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.

Heat this in a vessel set within another of boiling water,

add the gravy from the dripping-pan,

boil up once to thicken,

and when the trout is laid on a suitable hot dish,

pour this sauce around it.

Garnish with sprigs of parsley.