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Baked Salmon Trout

Salmon trout is a fine game fish and is delicious baked with cream gravy. Lay the fish full length, in a baking pan, with just enough water to keep it from scorching. If large, scrape the backbone with a sharp knife. Bake slowly, basting often with butter and water. By the time it is done, have ready in a saucepan a cupful of cream— diluted with a few spoonfuls of hot water, lest it should clot in heating, in which has been stirred cautiously two tablespoonfuls melted butter and a little chopped parsley. Heat this in a double boiler, add the gravy from the dripping pan, boil up once, and when the trout is laid in a hot dish, pour the sauce around it. Garnish with a wreath of crimson nasturtium-blooms and dainty sprigs of parsley, on the edge of the dish.