Take up carefully,
remove the netting, garnish with lemon and parsley, and serve with
Egg or Cream Sauce.
BOILED SALMON-TROUT--IV
Clean a salmon-trout, stuff with seasoned crumbs, and put into
a fish-kettle with equal parts of white wine and stock or water
to cover. Add a carrot, an onion, a bay-leaf, and two or three
beans of garlic. Cook the fish slowly, drain, and reduce the liquid
by rapid boiling to one pint. Thicken with butter and flour, pour
over the fish, and serve.
BAKED SALMON-TROUT--I
Clean a salmon-trout, stuff it with seasoned crumbs, and sew up.
Put into a fish-kettle with a quart of white wine, half a cupful
of butter, a chopped onion, two tablespoonfuls of chopped parsley,
a can of button mushrooms, and salt, pepper, and grated nutmeg
to season. Cover and cook in a moderate oven for an hour. Take up
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carefully, skin the fish, cover with crumbs, dot with butter, and
brown in the oven. Reduce the gravy by rapid boiling, thicken with
butter and flour cooked together, and serve in a gravy-boat.
BAKED SALMON-TROUT--II
Prepare and clean the fish and put into a buttered baking-pan with
enough water to keep from burning. Bake slowly, basting as required
with melted butter and hot water.
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