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Baked Salmon Trout

Clean and wash a salmon trout, salt it well both inside and out and let it stand for an hour; wash off all the salt, dry it, stuff it with fish forcemeat, tie up the head to keep it in shape, put the fish upon a well-buttered drainer in a fishkettle, pour over eight ounces of butter sauce, add two quarts of mushrooms, two tablespoonfuls of chopped parsley. a blanched shallot, also chopped, a small quantity each of salt, pepper, grated nutmeg and ground spices. Pour in one quart of white wine, bring the liquor quickly to the boil, place the kettle in the oven and cook slowly and gently for an hour. Take out the fish and skin it; untie the head, cover it with rasped bread, pour over a little warmed butter, place the fish in the oven for about five minutes, dress it on a dish and serve with one-half its strained stock poured over and the remainder in a sauceboat.