How to Cook Fish

by Myrtle Reed

BAKED SALMON-TROUT—III

Have a large salmon-trout cleaned and larded. Put into a buttered baking-pan, rub the fish with salt and pepper, and pour over a wineglassful of Madeira. Cover with buttered paper and bake, basting every ten or fifteen minutes with the liquid. Serve with any preferred sauce.

SALMON-TROUT À LA GENOISE

Prepare and clean a salmon-trout, remove the backbone, stuff with seasoned crumbs, and put into a buttered pan with half a cupful of Sherry, two cupfuls of stock, a bunch of parsley, a sliced onion, and salt, pepper, and sweet herbs to season. Cover with a buttered paper and cook slowly, basting often. Take up the fish, strain the liquid, and add enough stock to make the required quantity of sauce. Thicken with flour cooked in butter, add two tablespoonfuls of butter, and lemon-juice and anchovy essence to season. Serve the sauce separately,