DIRECTIONS FOR COOKING. 437 



three tablespoons to one of vinegar, salt, and black pepper quantum suff. ; 

 but I regard green peas, or any other vegetable, with this grand fish, 

 as a cockney abomination. 



SOYER's receipt — SALMON AU NATUREL. 



Clean and prepare as before ; but, if he be not fresh enough to 

 crimp, scale him, and proceed as follows : 



" Put your fish in cold water, using a pound of salt to every six 

 quarts of water ; let it be well-covered with water, and set it over a 

 moderate fii*e ; when it begins to simmer, set it on the side of the 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 serve lobster or shrimp sauce in a boat." 



soyer's lobster sauce for 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 ; pass it through a cannie into another stew-pan, 

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

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

 live spawn. 



soyer's shrimp sauce. 



Make the melted butter as for the last, but finish with the essence 

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

 If no essence of shrimps, the anchovy sauce may be served with shrimps 

 in it as a substitute, if no essence can be had. 



