Clean, wash, and dry the trout; envelop in a thin cloth fitted neatly
to the shape of the fish, lay within a fish-kettle, cover with salted
water (cold), and boil gently half an hour or longer, according to
the size. When done, unwrap and lay in a hot dish. Pour around it
cream-sauce made as for baked salmon-trout—only, of course, with the
omission of the fish-gravy—and serve.