Trout, Stuffed

Draw four trout by the gills, each fish to weigh half a pound; wipe well the insides, and fill the belly with a paste made of fresh butter, white bread-crumbs, parsley, onion, and mushrooms, all finely chopped. Season, then roll each one in a separate sheet of oiled paper; lay them on a baking dish containing melted butter, and let cook for fifteen to twenty minutes in a moderate oven, turning and basting them frequently. Wrap and dress them on a dish; serve with their own butter, and slices of lemon ranged around in a circle.