Broiled Trout

Clean a trout, wipe it carefully, tie it up into shape, cover it over with one tablespoonful
of salt, mixed with four or five ounces of butter, and let it remain for three
minutes. Then place it on a gridiron, over a clear fire, and broil it gently for fifteen
minutes or so. Chop up a well-washed and boned anchovy, stir it up with a little
melted butter in a saucepan, add one tablespoonful of capers, one dessertspoonful
of vinegar, and a little salt, pepper and nutmeg. When done, put the trout on a dish ;
boil the sauce for two or three minutes, pour it over the fish and serve at once.