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Salmon Trout, Hollandaise

Procure six slices fresh salmon trout half inch thick and place in a frying pan with half ounce butter, one gill white wine, a teaspoon salt, one gill water and one tablespoon vinegar. Cover the fish with a sheet of lightly buttered paper, boil for two minutes on the fire, then set in the oven to bake for twenty minutes. Remove, lift up the paper, dress the fish on a hot dish, one piece overlapping another. Reduce the gravy on the fire to half gill, then pour in a hot Colbert sauce, mix well with a wooden spoon, pour over the fish and serve.