parsley,
a can of button mushrooms, and salt, pepper, and grated nutmeg
to season. Cover and cook in a moderate oven for an hour. Take up
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carefully, skin the fish, cover with crumbs, dot with butter, and
brown in the oven. Reduce the gravy by rapid boiling, thicken with
butter and flour cooked together, and serve in a gravy-boat.

BAKED SALMON-TROUT--II

Prepare and clean the fish and put into a buttered baking-pan with
enough water to keep from burning. Bake slowly, basting as required
with melted butter and hot water. Cook together one tablespoonful
each of butter and flour, add a cupful of cream, and half a cupful
of boiling water in which a bit of soda has been dissolved. Cook
until thick, stirring constantly, and add two tablespoonfuls of
melted butter and a teaspoonful of minced parsley. Pour the sauce
around the fish and serve.

BAKED SALMON-TROUT--III

Have a large salmon-trout cleaned and larded. Put into a buttered
baking-pan, rub the fish with salt and pepper, and pour over a
wineglassful of Madeira. Cover with buttered paper and bake, basting
every ten or fifteen minutes with the liquid. Serve with any preferred
sauce.

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SALMON-TROUT A LA GENOISE

Prepare and clean a salmon-trout, remove the backbone, stuff with
seasoned crumbs, and put into a buttered pan with half a cupful of
Sherry, two cupfuls of stock, a bunch of parsley, a sliced onion,
and salt, pepper, and sweet herbs to season. Cover with a buttered
paper and cook slowly, basting often. Take up the fish, strain
the liquid, and add enough stock to make the required quantity of
sauce. Thicken with flour cooked in butter, add two tablespoonfuls
of butter, and lemon-juice and anchovy essence to season. Serve
the sauce separately,

SALMON-TROUT A LA HOLLANDAISE

Prepare and clean the salmon-trout and cook in salted and acidulated
water, seasoning with salt, pepper, and parsley. Drain, and serve
with a Hollandaise Sauce to which chopped cooked oysters have been
added.

SALMON-TROUT A LA MAITRE D'HOTEL

Prepare and clean a salmon-trout, split and broil, basting with
oil if required. Serve with Maitre d'Hotel Sauce.

SALMON-TROUT A LA RICHELIEU

Put a cleaned salmon-trout into a baking-dish,
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with two tablespoonfuls of butter, salt, pepper, and grated nutmeg
to season, and enough white wine to keep from burning. Cover with
a buttered paper and bake, basting frequently with the liquid.
Drain the fish and