l>li:K(TIt»NS KiiK (ixtKINC. 437 



three tablespoons to oue of vinegar, suit, ami black pepper (j»a>i^<m suff.; 

 but I rei»ftril green peas, or any other vegetable, with tliis grand fish, 

 as a cockney abomination. 



SOYER's receipt — SALMON AT NATUUEI.. 



Clean and prepare as before ; but, if ho be not fresh eiicugli to 

 crimp, scale him, and proceed as follows : 



" I'ut your fish in cold water, using a pound of salt to every six 

 quarts of water : let it be well-oovcred with water, and set it over a 

 motlerate tire : when it begins to simmer, set it on the side of tho fire. 

 If the fish weighs four pounds, let it simmer half-an-hour — if eight 

 pounds, three-quarters of an hour, and so on in proportion ; dish it on a 

 napkin, and scn'e lobster or shrimp sauce in a boat." 



SOYEIl's LOnSTEn SAl< E FOK SALMON. 



Put twelve tablespoonfuls of melted butter into a stew-pan ; cut a 

 middling-sized hen-lobster-butter into dice, make a quarter of a pound 

 of lobster-butter with the spawn, thus ; Take out the spawn and pound 

 it well in a mortar, then add a quarter of a pound of fresh butter, mix 

 them well together, then rub it through a hair sieve ; when the melted 

 butter is upon the point of boiling, add the lobster-butter, stir the sauce 

 round over the fire, until the butter is melted ; season with a little 

 essence of anchovy, the juice of half a lemon, and a quarter of a tea- 

 spoonful of cayenne ; pas.s it through a cannie into another stew-pan, 

 then add the fiesh of the lobster. When hot, it is ready to serve where 

 directed. This sauce must be quite red ; if not red in tho lobster, use 

 live spawn. 



SOYEIl's SnitlMP .SAIOK. 



.\l.ike the melted butter as for the last, but tini.-ili witli the essence 

 of shrimp.^, and serve half-a-pint of pickled shrimps in the boat with it. 

 If DO essence of shrimps, the anchory sauce may be served with shrimps 

 in it a« a substitute, if no essence can l>e had. 



