made Plain and Eafy . 173 
may add what you fancy to the fauce, as fhrimps, anchovies, 
mufhrooms, &c. If a fmallturbut, half the wine will do. Iteats 
finely thus. Lay it in a difh, fkim off all the fat, and pour the 
reft over it. Let it fland till cold, and it is good with vinegar* 
and a fine difh to fet out a cold table. 
To drefs a jole of pickled falmon . 
LAY it in frefh water all night, then lay it in a fifh-plate, put 
it into a large ftew-pan, feafon it with a little whole pepper, 
a blade or two of mace in a coarfe muflin-rag tied, a whole 
onion, a nutmeg bruifed, a bundle of fweet-herbs and parfley, 
a little lemon-peel, put to it three large fpoonfuls of vinegar, a 
pint of white wine, and a quarter of a pound of frefh butter 
rolled in flour ; cover it clofe, and let it fimmer over a flow fire 
for a quarter of an hour, then carefully take up your falmon, 
and lay it in your difh ; fet it over hot water and cover it. In 
the meantime let your fauce boil till it is thick and good. Take 
out the fpice, onion and fweet-herbs, and pour it over thefifh, 
Garnifh with lemon. 
T0 broil falmon . 
GUT frefh falmon into thick pieces, flour them and broil 
them, lay them in your difh, and have plain melted butter in a* 
cup. 
Baked falmon . 
TAKE a little piece cut into dices about an inch thick, but¬ 
ter the difh that you would ferve it to table on, lay the dices 
in the difh, take off the fkin, make a force-meat thus: take 
the flefli of an eel, the flefh of a falmon, an equal quantity, 
beat in a mortar, feafon it with beaten pepper, fait, nutmeg, 
two or three cloves, fome parfley, a few muihrooms, a piece of 
butter, and ten or a dozen corianderTeeds beat fine. Beat alt 
together, boil the crumb of a halfpenny roll in milk, beat up four 
eggs, ftir it together till it is thick, let it cool and mix it well 
together with the reft; then mix all together with four raw eggs; 
©n every flice lay this force-meat all over, pour a very little 
melted butter over them, and a few crumbs of bread, lay a cruft 
round the edge of the difh, and ftick cyders round upon it. 
Bake it in an oven, and when it is of a very fine brown ferve 
it up ; pour a little plain butter (with a little red wine in it) 
into the difh, and the juice of a lemon ; or you may bake it in 
.any 
