lemon, onion, &c.; pour the sance into a sauce-boat, and send it to table with the stewed fish, garnished with sprigs of curled parsley.
This is a French mode of cooking salmon. Fresh cod, or halibut, may be stewed in the same manner.
ROASTED SALMON.—Take a large piece of fine fresh salmon, cut from the middle of the fish, well cleaned and carefully scaled. Wipe it dry in a clean coarse cloth. Then dredge it with flour, put it on the spit, and place it before a clear bright fire. Baste it with fresh butter, and roast it well; seeing that it is thoroughly done to the bone. Serve it up plain; garnishing the dish with slices of lemon, as many persons like a little lemon-juice with salmon. This mode of cooking salmon will be found excellent. A small one or a salmon-trout may be roasted whole.
BAKED SALMON.—A small salmon may be baked whole. Stuff it with forcemeat made of bread-crumbs; chopped oysters, or minced lobster; butter; cayenne; a little salt, and powdered mace,—all mixed well, and moistened with beaten yolk of egg. Bend the salmon round, and put the tail into the mouth, fastening it with a skewer. Put it into a large deep dish; lay bits of butter on it at small intervals; and set it into the oven.
While baking, look at it occasionally, and baste it with the butter. When one side is well browned, turn it carefully in the dish, and add more butter. Bake it till the other side is well browned. Then transfer it to another dish with the gravy that is about it, and send it to table.
If you bake salmon in slices, reserve the forcemeat for the outside. Dip each slice first in beaten yolk of egg, and then in the forcemeat, till it is well coated. If in
