Baked Salmon with Cream Sauce

Take a middle cut of salmon; butter a large sheet of white paper and wrap the
salmon in it, pinning the ends firmly together. Melt four ounces of butter by mixing
with it three tablespoonfuls of boiling water. Lay the fish, wrapped in paper, in a
bakingpan and pour over the butter and water. Cover and place it in a moderate
oven for an hour, lifting up the cover now and then to see that the paper is not
burning. Boil one-half pint of cream, thickened with one heaping tablespoonful of
corn starch; add to this one ounce of butter, one tablespoonful of chopped parsley,
and a small quantity each of pepper and salt. When the salmon is taken out of the
paper and dished, pour half of the sauce over it and serve the balance in a sauceboat.