Salmon Trout, Modern Style

Clean and salt a salmon trout as for plain boiling, stuff it with fish forcemeat,
tie the head up carefully, place the fish on a drainer in a fish kettle, sprinkle it over
with grated nutmeg, salt and pepper, put in a bunch of sweet herbs, a clove of
garlic and t)ne pound of butter, pour in one quart of champagne and set it to boil.
Remove it to the side of the fire, where it will simmer gently, but constantly for
two hours, basting it frequently with its own liquor. Take out the fish, remove the
skin carefully, glaze the surface, place it on a dish in the oven, glaze it once more,
allow it to remain for about ten minutes, then take it out, untie, -put it on a servingdish,
garnish with parsley or any other garnish that may be desired, and serve with
the strained liquor from the fish in a sauceboat.