may add what you fancy to the sauce, as shrimps, anchovies, mushrooms, &c. If a small turbut, half the wine will do. It eats finely thus. Lay it in a dish, skim off all the fat, and pour the rest over it. Let it stand till cold, and it is good with vinegar, and a fine dish to set out a cold table.
To dress a sole of pickled salmon.
LAY it in fresh water all night, then lay it in a fish-plate, put it into a large stew-pan, season it with a little whole pepper a blade or two of mace in a coarse muslin-rag tied, a whole onion, a nutmeg bruised, a bundle of sweet-herbs and parsley, a little lemon-peel, put to it three large spoonfuls of vinegar, a pint of white wine, and a quarter of a pound of fresh butter rolled in flour; cover it close, and let it simmer over a flow fire for a quarter of an hour, then carefully take up your salmon, and by it in your dish; set it over hot water and cover it. In the mean time let your sauce boil till it is thick and good. Take out the spice, onion and sweet-herbs, and pour it over the fish; Garnish with lemon.
To broil salmon.
CUT fresh salmon into thick pieces, flour them and broil them, lay them in your dish, and have plain melted butter in a cup.
Baked salmon.
TAKE a little piece cut into slices about an inch thick, butter the dish that you would serve into table on, lay the slices in the dish, take off the skin, make a force-meat thus: take the flesh of an eel, the flesh of a salmon, an equal quantity, beat in a mortar, season it with beaten pepper, salt, nutmeg, two or three cloves, some parsley, a few mushrooms, a piece of butter, and ten or a dozen coriander-feeds beat fine. Beat all together, boil the crumb of a halfpenny roll in milk, beat up four eggs, stir it together till it is thick, let it cool and mix it well together with the rest; then mix all together with four raw eggs; on every slice lay this force-meat all over, pour a very little melted butter over them, and a few crumbs of bread, lay a crust round the edge of the dish, and stick oysters round upon it. Bake it in an oven, and when it is of a very fine brown serve it up; pour a little plain butter (with a little red wine in it) into the dish, and the juice of a lemon: or you may bake it inany
