Note No. 240 — INDEX

Baked Salmon Trout with Cream Gravy.—Wipe dry and lay in pan with just enough water to keep from scorching. If large, score the back, but not the sides, bake slowly from three quarters to one hour, basting with butter and water. Into a cup of rich cream stir three or four tablespoons boiling water (or cream will clot when heated,) into this stir gently two tablespoons melted butter and a little chopped parsley. Put this into milk boiler or farina kettle, or any vessel you can set into another, half filled with boiling water to prevent sauce from burning; add the cream and butter to the gravy from the dripping pan in which fish was baked; lay the trout on a hot platter and let the gravy boil up once, then pour over the fish; garnish with sprigs of parsley. Use no spiced sauces and very little salt. This creamed gravy may be used for various kinds of boiled and baked fish.