Trout, Venetian Style

Scale and clean a large trout, wash and dry it well, score it across the back and
insert in the openings some butter highly seasoned with minced basil, lemon thyme,
chives, and parsley. Put the trout in a dish, pour over salad oil to cover it, and let
it remain for half an hour; then remove it, sprinkle over sifted breadcrumbs stirred
in with a small quantity of chopped herbs, place it on a gridiron over a clear fire,
and broil it for fifteen minutes or so, or until it is done. Place it on a dish and serve
with orange sauce in a sauceboat.