Trout, Hussar Style

Scale and clean a trout, draw it by the gills, and stuff it with butter mixed up
with finely-chopped sweet herbs. In stuffing great care must be exercised to see that
the skin is not broken. Rub the fish well with warmed butter or oil, sprinkle it over
well with pepper and salt, put it on a gridiron over a clear fire, and broil it ; or it
may be put in a dish in the oven and baked. Place it on a dish when done and
serve with poivrade sauce, in a sauceboat.