milk to which a. few spoons of hot water has been added ; stir in two large spoons of melted butter and and a little chopped parsley ; heat all by setting the cup in boiling water ; add the gravy from the drip- ping-pan, and let it boil up once ; place the fish in a hot dish and pour over it the sauce. Or an egg sauce may be made with drawn butter ; stir in the yolk of an egg quickly, and then a teaspoon of chopped parsley. It can be stuffed or not, just as you please.
THE middle slice of salmon is the best. Sew up neatly in a mos- quito-net bag, and boil a quarter of an hour to the pound in hot salted water. When done, unwrap with care, and lay upon a hot dish, taking care not to break it. Have ready a large cupful of drawn butter, very rich, in which has been stirred a tablespoonful of minced parsley and the juice of a lemon. Pour half upon the salmon and serve the rest in a boat. Garnish with parsley and sliced eggs.
CUT slices from an inch to an inch and an half thick, dry them in a cloth, season with salt and pepper, dredge them in sifted flour, and broil on a gridiron rubbed with suet.
Another Mode. Cut the slices one inch thick, and season them with pepper and salt ; butter a sheet of white paper, lay each slice on a separate piece, envelop them in it with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a
FRESH SALMON FRIED.
CUT the slices three-quarters of an inch thick, dredge them with flour, or dip them in egg and crumbs ; fry a light brown. This mode answers for all fish cut into steaks. Season well with salt and
SALMON AND CAPER SAUCE.
Two slices of salmon, one-quarter pound butter, one-half teaspoon- f ul of chopped parsley, one shallot ; salt and pepper to taste.
Lay the salmon in a baking dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish ; place it in the oven and baste it frequently ; when done, take