BAKED WHITE FISH. (Bordeaux Sauce.)

Clean and stuff the fish. Put it in a baking pan and add a liberal
quantity of butter, previously rolled in flour, to the fish. Put in
the pan half a pint of claret, and bake for an hour and a quarter.
Remove the fish and strain the gravy; add to the latter a gill more of
claret, a teaspoonful of brown flour and a pinch of cayenne, and serve
with the fish.

_Plankington House, Milwaukee._


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.

This same fish boiled, served with the same cream gravy (with the
exception of the fish gravy), is the proper way to cook it.