17.8 The Art of Cookery, 
of truffles and morels cutfmall; let them all ftew together; when 
it is enough, take up your falmon carefully, lay it in your diffa, 
and pour the fauce all over. Garnifti with fcraped horfe-rad- 
difh and lemon notched, ferve it up hot. This is a fine difli 
for a firft courfe. 
Salmon in cafes . 
CUT your falmon into little pieces, fuch as will lay rolled 
in half-fhe-ets of paper. Seafon it with pepper, fait, and nut¬ 
meg ; butter the infide of the paper well, fold the paper fo as 
nothing can come out, then lay them on a tin-plate to be baked* 
pour a little melted butter over the papers, and then crumbs of 
bread all over them. Do not let your oven be too hot, for fear 
of burning the paper. A tin oven before the fire does belt. 
When you think they are enough, ferve them up juft as they 
are. There will be fauce enough in the papers. 
7*0 drefs fiat fijh. 
Indreffing all forts of fiat fifh, take great care in the boiling 
of them ; be fure to have them enough, but do not let them be 
broke ; mind to put a good deal of fait in, and horfe-raddifh in 
the water, let your fiflh be well drained, and mind to cut the fins 
off. When you fry them, let them be well drained in a cloth, 
and floured, and fry them of a fine light brown, either in oil or 
butter. If there be any water in your difh with the boiled fifh, 
take it out with a fpunge. As to your fried fifh, a coarfe cloth is 
the beft thing to drain it on. 
To drefs fall-fijh. 
OLD ling, which is the beft fort of falt-nfb, lay in water 
twelve hours, then lay it twelve hours on a board, and then 
twelve more in water. When you boil it put it into the water 
cold : if it is good, it will take about fifteen minutes boiling 
foftly. Boil parfnips very tender, fcrapethem, and put them 
into a faucepan, put to them fome milk, ftir them till thick, 
then ftir in a good piece of butter, and a little fait; when they 
are enough lay them in a plate, the fifh by itfelf dry, and butter 
and hard eggs chopped in a bafon. 
As to water-cod, that need only be boiled and well fkimmecL 
Scotch haddocks you muft lay in water all night. You may 
boil or broil them. If you broil, you muft fpHt them in two. 
You may garniih your diihes with hard eggs and parfnips. 
To 
