Baked salmon-trout with cream gravy
Clean and wash, wipe dry, and go all over it, inside and out, with melted butter and lemon juice. Lay upon the grating of your bakepan, pour in a little boiling water, not quite touching the fish, and bake twelve minutes to the pound, basting twice with butter and twice with the water in the pan below.
Keep hot in heated dish, covered, set over boiling water while you strain the gravy left in the pan, add to it a cupful of hot milk (half cream, if you can get it) scalded with a pinch of soda, thickened with a white roux of butter cooked with flour, and seasoned with paprika, salt and a little minced parsley. Pour over the fish, let it stand three minutes over hot water and serve.