Welcome to the Captain's Galley
Here we will have lots of fun in the cooking and
then the eating and that I enjoy the best.
BAKED SALMON TROUT
This deliciously flavored game-fish is baked precisely as shad or white
fish, but should be accompanied with cream gravy to make it perfect.
It should be baked slowly, basting often with butter and water.
When done have ready in a saucepan a cup of cream, diluted with a few
spoonfuls of hot water, for fear it might clot in heating, in which have
been stirred cautiously two tablespoonfuls of melted butter, a scant
tablespoonful of flour, and a little chopped parsley.
Heat this in a vessel set within another of boiling water, add the gravy
from the dripping-pan, boil up once to thicken, and when the trout is laid
on a suitable hot dish, pour this sauce around it.
Garnish with sprigs of parsley and enjoy it.