334 APPENDIX. C. 



SALMON A LA BEYROOT 



Broil two slices of Salmon, in oiled paper, over a moderate fire ; 

 when they are done, peel the skin from the edge, and lay them on a 

 dish without a napkin ; have ready the following sauce : put one table- 

 spoonful of chopped onions in a stew-pan, with one ditto of Chili vine- 

 gar, one of common vinegar, two ditto of Harvey sauce, two ditto of 

 mushroom catsup, and twenty tablespoonsful of melted butter ; let it 

 reduce till it adheres to the back of the spoon, then add two table- 

 spoonsful of essence of anchovy, and a small quantity of sugar, pour 

 it over the fish, and serve it hot. 



HOW TO COOK TROUT 

 My own Method. 



This is the method of the woods, and in the woods I learnt it ; but 

 having learned, I practice it at home, considering the Trout one of 

 the most delicious morceaux^ when thus cooked, in the world. It 

 must be cooked, however, in the open air, by a wood fire kindled on 

 the ground or by a charcoal fire in a small Boston furnace. 



Clean and scale your fish, open, clean and wash him internally ; take 

 for a one pound fish two small skewers of red cedar wood, upon each 

 thread a piece of fat salt pork half-an-inch square ; with these fasten 

 the belly of the fish asunder, annex him by the tail to a twig of pliant 

 wood, which suffer to bend over the fire so as to bring the fish oppo- 

 site the blaze, place a large biscuit or a slice of thin dry toast under 

 the drip of the gravy, cook quickly — for a two-pound fish, ten minutes 

 will suffice — dish with the biscuit under him, and eat with salt and 

 lemon-juice, or, if you please, with shrimp or lobster sauce, or a dash 

 of Worcestershire or Harvey sauce, though I think these, for my own 

 cheek, bad taste. 



TROUT AU NATUREL. 



A large Sea-Trout or Salmon-Trout is to be cleaned, cooked and 

 eaten precisely as the Salmon in my first receipt. I conceive, myself, 

 that any piquante or rich sauce overpowers the flavor of the fish, and 



