it fimmering over a Stove, 'till you are ready to serve; then take up the Salmon, unfold the Napkin it is in, and lay another in the Dish in which you intend to ferve it, place the Salmon upon it. Garnish with green Parsley, and ferve it for the firft Courfe.

To dress a whole Salmon, or Pieces of it à la Braife.

L

ARD it with large Lardoons, well feafoned, and bind it about with Packthread: Take two or three Pounds of a Fillet of Veal, cut it in Slices, and lay it with fome Bards of Bacon, on the Bottom of a Stew-pan; cover the Pan, and fet it over a flack Fire; when the Meat begins to stick powder it with a Handful of Flour, and give it feven or eight Turns over the Stove, keeping it always moving; then moiften it with good Broth and a few Spoonfuls of Gravy. Lay the Salmon in an oval Stewpan; pour the Liquor of your Braise upon it, and lay it over your Slices of Veal; put in a Bottle of Champaign or White Wine. See that there be Liquor enough; ftrew in a Seafoning of Pepper, Salt, Spices, and favoury Herbs, Cives, Parsley, and fome Slices of Onion and Lemon, add a Lump of Butter, and lay fome Slices of fat Bacon over all of it; fo fet it to ftew over a gentle Fire; when it is enough done take it off the Fire, and let it ftand a Couple of Hours, in the Liquor, to give it a Relish; but let the Pan be always covered to keep it warm. When you are ready to serve, take it up, drain it, untie the Packthread, lay it in the Dish you intend to ferve it in, pour upon it a Ragoo of Crawfish made with Gravy, or elfe a Ragoo of Veal Sweetbreads, Cocks-Combs, &c. and ferve it hot.

The

L

The fame dreffed Maigre for Fifh Days..

ARD it with Anchovies and the Flesh of Eels, bind it about with Packthread, and put it in an oval Stew-pan, or Fish-Kettle, of the Size of your Fish: Put a Lump of Butter as big as your Fift, into a Sauce-pan ; fet it over a Stove, and when it is melted, throw in a Handful of Flour and brown it, keeping it always moving; then put to it fome Fish Broth, and pour the whole into the Stew-pan to your Salmon; to which put likewife a Bottle of Champaign Wine, or White Wine; fo that there may be Liquor enough to ftew it in. Seafon it with Salt, Pepper, favoury Herbs and Spices, Onions, Cives, Parsley, and Slices of Lemon; fo get it ready over a flack Fire. When it is enough done, let it ftand a Couple of Hours in its Liquor, that it may have the Relish of it; then take it up, unbind and drain it, lay it in the Difh intend to ferve in, and pour upon it either a Ragoo of Melts, Mushrooms, and Truffles, or one of Crawfish Tails, and its Garnishings; fo ferve it.

G

Salmon in Cafes.

you

ET a piece of Salmon; take off the Skin, cut it in thin Slices; mince fome Parfley, green Onions and Mushrooms, put your Parfley and green Onions into a Stew-pan, with fome Butter, feafoned with Pepper and Salt, then put in your Salmon without putting it over the Fire again, and tofs it up to give it a Tafte; place your Slices of Salmon in a Paper Cafe, put your Seafoning upon it, and ftrew Crumbs of Bread over all, let it bake to a

fine Colour: Your Salmon being done, ferve it up with Lemon Juice for a small Entry or Hors d'Oeuvre.

To drefs a Jole of Salmon the Dutch Way.

G ET a Jole of Salmon, fcale and wash it very clean, and put fome Water upon the Fire; take your Salmon, and put it upon a Fish-plate, which you muft put into your Kettle: Put a Stew-pan with a little Vinegar over the Fire, feafon your Salmon with Salt, fome Onions fliced, Thyme, Sweet Bafil, and Parsley in Branches; then put your Vinegar hot over it, moiften it with boiling Water, and let the Liquor be of a good Tafte; when done, make a Sauce with a piece of good Butter, a little Flour and Water, a Dash of Vinegar, a few Anchovies, a little Nutmeg, and fome Shrimps picked, and thicken it; when ready to ferve, difh up your Salmon. Let your Sauce be well tafted, put it upon your Salmon and ferve it up hot for your Entry.

Broiled Salmon.

ROIL fome pieces of Salmon, feasoned with Pepper, Salt, and rubbed with Butter. Make a Sauce in this Manner; take fome Butter, put it into a Stew-pan, with a Duft of Flour, a green Onion, and an Anchovy. Seafon the fame with Salt, Pepper, and Nutmeg, moisten it with Water, and a little Vinegar, and tofs it over the Stove; put half a Ladleful of Crawfish Cullis into it, put it again over the Stove to heat: Let your Sauce be relishing, dish it up, put your pieces of Salmon over it, and ferve it up hot for Entry.

Another

HA

Another way.

AVING cut your Salmon into pieces, melt fome good Butter in a Stew-pan, feafon it with Salt, Pepper, and Bay-Leaves, then put in your pieces of Salmon, to take a Tafte; then broil them gently. Make a white Sauce in this Manner. Put good fresh Butter into a Stewpan, with a Duft of Flour, a Couple of Anchovies minceed, take out their great Bones and wash them, add some Capers, Salt, Pepper, Nutmeg, whole green Onions, with a little Water and Vinegar: Your Salmon being broiled, tofs it up, and let it be well tafted, then take out your Onions, put your Sauce over your pieces of Salmon, and ferve up hot for Entry.

it

H

TURB UTS.

A Turbut au Court-bouillon..

AVING gutted, washed and dryed your Turbut, fold it up in a Napkin, and lay it in a large round Sauce-pan; put as much Salt and Water into another Sauce-pan as will be fufficient to boil it, ftir it about from Time to Time, 'till the Salt is melted; then let it stand awhile, and ftrain it through a Linnen Cloth into the Sauce-pan to the Turbut. When it is enough take a Saucepan, and fet over live Embers; put in two Quarts of Milk, and let it stand till you are ready to ferve; then take up the Turbut, lay it on a Napkin folded, in a Difh. Let your Garnishing be green Parfley, fo ferve it for the firft Course.

A Turbut

H

A Turbut with Veal Gravy.

AVING prepared your Turbut, lay it in a large round Sauce-pan, with a Seafoning of Salt, Pepper, two Bunches of Sweet Herbs, two Onions ftuck with Cloves, and one Bay-Leaf: Lay into another Sauce-pan, two or three Pounds of a Fillet of Veal cut in Slices, and fome Bards of Bacon; cover the Sauce-pan, and fet it over a Stove with a flack Fire: When the Meat begins to stick, put in a piece of Butter, and a small Handful of Flour; ftir it about over the Stove with a wooden Spoon, and when it is brown, moiften it with good Broth, and fcrape off with the Spoon all that sticks to the Sauce-pan; cover the Turbut with Slices of Bacon; make a Bottle of Champaign or White Wine boiling hot, pour it on the Turbut with the Veal Gravy, and lay the Slices upon it; so set it a stewing, and when it is enough done, let it ftand in the Liquor a Couple of Hours over live Embers, that it may have the Relish of it: Then ferve it for the first Course, with a a Ragoo of Sweetbreads, Cocks-combs, Truffles and Mufhrooms, or with a Ragoo of Crawfish.

We likewise drefs a Turbut for Fish Days in the fame Manner, only that instead of the above Ingredients of Flesh, we ufe Butter and Fish Broth, and ferve it with a Ragoo of the Melts of Carps, or with any other meagre Ragoo.

L

To bake a Turbut.

AY fome Butter in a filver Difh, of the Size of your Turbut, and spread it all over it; let your Seafoning be Salt, Pepper, a little fcraped Nutmeg, fome F f

minced