How to Cook Fish

by Myrtle Reed

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. Cook together one tablespoonful each of butter and flour, add a cupful of cream, and half a cupful of boiling water in which a bit of soda has been dissolved. Cook until thick, stirring constantly, and add two tablespoonfuls of melted butter and a teaspoonful of minced parsley. Pour the sauce around the fish and serve.