Baked Salmon-trout With Cream Gravy Recipe

Instructions

1. Wash, wipe dry; anoint well, inside and out, with melted butter and lemon juice.
2. Lay the fish upon the grating of the baking-pan, pour a little boiling water in, but not enough to touch the fish.
3. Bake, allowing twelve minutes to the pound, and baste twice with butter and twice with water from the pan below.
4. Place the fish in a hot covered dish, and set where it will keep hot while you strain the gravy left in the pan.
5. Add to the gravy a cup of scalded milk with a pinch of soda.
6. Thicken with a white roux of butter cooked with flour, and season with salt, paprika, and a little minced parsley.
7. Pour this over the fish; let it stand a few moments, and serve.