made Plain and Eafyl 
*77 
To drefs falmon au court-louillon „ 
AFTER having wafhed and made your falmon very clean, 
fcore the fide pretty deep, that it may take the feafoning, take 
a quarter of an ounce of mace, a quarter of an ounce of cloves, 
a nutmeg, dry them and beat them fine, a quarter of an ounce 
of black pepper beat fine, and an ounce of fait. Lay the falmon 
in a napkin, feafon it well with this fpice, cut fome lemon- 
peel fine, and parfley, throw all over, and in the notches put 
about a pound of frefh butter rolled in flour, roll it up tight in 
the napkin, and bind it about with packthread. Put it in a 
fifli-kettle, juft big enough to hold it, pour in a quart of white 
wine, a quart of vinegar, and as much water as will juft boil it. 
Set it over a quick fire, cover it clofe ; when it is enough, 
which you muft judge by the bignefs of your falmon, fet it over 
a ftove to flew till you are ready. Then have a clean napkin 
folded in the difh it is to lay in, turn it out of the napkin it was 
boiled in on the other napkin. Garnifh the difh with a good 
deal of parfley crifped before the fire. 
For fauce have nothing but plain butter in a cup, orhorf^- 
raddifli and vinegar. Serve it up for afirft courfe. 
T0 drefs falmon a la Iraife . 
TAKE a fine large piece of falmon, or a large fa!mon-trout, 
make a pudding thus ; take'a large eel, make it clean, flit it 
open, take out the bone, and take all the meat clean from the 
bone, chop it fine, with two anchovies, a little lemon-peel cut 
fine, a little pepper, and a grated nutmeg with parfley chopped, 
and a very little bit of thyme, a few crumbs of bread, the yolk 
of an eard egg chopped fine ; roll it up in a piece of butter, and 
put it into the belly of the fifh, few it up, lay it in an oval flew- 
pan, or little kettle that will juft hold it, take half a pound of 
frefh butter, put it into a faucepan, when it is melted fhake in 
a handful of flour, ftir it till it is a little brown, then pour to it 
a pint of fifh-broth, ftir it together, pour it to the fifh, with 
a bottle of white wine. Seafon it with fait to your palate, put 
fome mace, cloves, and whole pepper into a coarfe muflin rag, 
tie it, put to the fifh an onion, and a little bundle of fweet 
hetbs. Cover it clofe, and let it flew very foftlv over a flow fire,, 
putin fome frefh mufhrooms, or pickled ones cut final), an ounces 
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