438 APPENDIX. 



SALMON X LA BEYROUT. 



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 vinegar, 

 one of common vinegar, two ditto of plaitiry sauce, two ditto of mush- 

 roon catsup, and twenty tablespoonfuls of melted butter ; let it reduce 

 till it adheres to the back of the spoon, then add two tablespoonfuls 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 practise it at home, considering it 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 ; Avith these fasten 

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

 wood, which sufi'er to bend over the fire so as to bring the fish opposite 

 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 dish of Wor- 

 cestershire or Harvey sauce, though I think these, for my own cheek, 

 bad taste. 



TROUT AD NATUREL. 



A large Sea Trout or Salmon Trout is to be cleansed^ cooked and 

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



