To dress salmon au court-bouillon.
AFTER having washed and made your salmon very clean, score the side pretty deep, that it may take the seasoning, 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 salt. Lay the salmon in a napkin, season it well with this spice, cut some lemon-peel fine, and parsley, throw all over, and in the notches put about a pound of fresh butter rolled in flour, roll it up tight in the napkin, and bind it about with packthread. Put it in a fish-kettle, just big enough to hold it, pour in a quart of white wine, a quart of vinegar, and as much water as will just boil it.
For sauce have nothing but plain butter in a cup, or horse-raddish and vinegar. Serve it up for a first course.
To dress salmon à la braise.
TAKE a fine large piece of salmon, or a large salmon-trout, make a pudding thus; take a large eel, make it clean, slit 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 parsley chopped, and a very little bit of thyme, a few crumbs of bread, the yolk of an hard egg chopped fine; roll it up in a piece of butter, and put it into the belly of the fish, sew it up, lay it in an oval stew-pan, or little kettle that will just hold it, take half a pound of fresh butter, put it into a sauce-pan, when it is melted shake in a handful of flour, stir it together, pour it to the fish, with a bottle of white wine. Season it with salt to your palate, put some mace, cloves, and whole pepper into a coarse muslin rag, tie it, put to the fish an onion, and a little bundle of sweet-herbs. Cover it close, and let it stew very softly over a slow fire, put in some fresh mushrooms, or pickled ones cut small, an ounceof
