How to Cook Fish

by Myrtle Reed

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 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.