APPENDIX. C. 333 



no other condiment tlian a little salt and the slightest squeeze of a 

 lemon. I do not object to cucumber sliced very fine, with a dressing 

 of oil, three tablespoons to one of vinegar, salt, and black pepper 

 quaiUum svff ; 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 fire ; 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 lobsteb-sauce for salmon. 



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

 middling-sized hen-lobster 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 tamis 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 lob- 

 ster, 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 sowed with shrimps 

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



