FISII.

and the requisite salt, and if you have three pounds of pike, pour over two ounces of butter and a pint of sour creara, then bake it in a hot oven for about twenty minutes, during which time, it must be basted several times with its own broth, and strewed with brcad crumbs and Parmesan cheese. When dishing, mix the sauce with a little vinegar or lemon-juice, and pour it over the fish, taking out the bayleaf and slices of onions.

5. Boiled Salmon in souse.

Clean the salmon, wash it, and cut it in proper pieces. Then put it into the boiling fish-souse, (see Section on Souses and Pickling Liquors,) cover it and let it simmer for a quarter of an hour, accordingly as the pieces are 1 arger or smaller, but do not let it come to a boil. Then skim it, and di sh the fish dry on a dish, cover with a napkin, and surround it with whole parsley. A butter sauce made with some of the water in which the fish was boiled, is sent to the table with it.

When the salmon is brought whole to the table, draw it through the gills, wash it, and boil it, as above ; if it is a salmon of twelve pounds, it requires one hour’s boiling.

If the salmon is to be kept, place it, after letting it cool a little, in a suitable vessel, pass the broth or pickle through a napkin or hair-sieve over it, cover it with paper, and put it in a cool place.

6. Broiled Salmon.

Draw and wash your salmon, cut it in slices, dip these in j salad oil, strew over some salt and pepper, and broil them carefully on the grid-iron over a strong coal fire, on both sides, ! taking care not to break them when turn in g. Then dish them, > garnish with pieces of lemon, rnb over them some dissolved j glazing, and bring them to the table. ) '

'!

7. Salmon with cold Mustard-sauce. J

Take the foregoing broiled salmon, dish it over a cold mus- jj tard-sauce, rnb over some dissolved glazing, garnish with pieces jj of lemon, and send it to the table.

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