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Lake Trout Baked In Paper Bag

Clean a four-pound lake trout. Sprinkle inside with salt and Fill with stuffing (recipe next page); sew. Spread with soft butter, sprinkle with salt and pepper. Lay fish carefully in a well greased paper bag, add one-fourth cup white wine, onehalf onion finely chopped, six fresh (or ten canned) mushrooms, cut in small pieces, and one-fourth cup water. Press air from bag, fold open end over three times, fold sides and corners close to fish, first moistening the bag on corners and edges; lay in a drippingpan and place in a hot oven. When bag is browned evenly (not burned) reduce heat, and bake fish one hour. (Bag will brown in ten minutes.) Remove from bag to serving platter and pour contents of bag over fish. Serve with the following sauce: