Wholesome cookery

Split the salmon and place inside some butter mixed with flour ; sprinkle over it some pepper, salt, chopped onion, and parsley ; place it in some stock, to which add some claret ; let it boil quickly for a few minutes, and then simmer carefully until done. Dish it up on a d’oyley with fried parsley, and serve with it any sauce liked. Is good cold. 78. — Grilled Salmon. Slices of salmon about 1 inch thick. Rub them over with salad oil, season with pepper and salt, place on a gridiron over a clear fire ; turn the salmon every five minutes, baste occasionally with a little oil or butter. Serve with Italian, mayonnaise, or other sauce. N.B. — The slices of salmon can be also done on a flat baking- dish in the oven, care being taken to turn them frequently ; of course, in this case, butter or oil must be placed in the baking-dish first. 79. — Fillets of Eel “ a la Ravigote.” Cut the eels into fillets about 3 inches long. Melt some butter in a saucepan ; add some onion, carrot, bay leaf, parsley, pepper and salt, water or stock, and a little vinegar. Boil the eels in this ; then take them out, drain them, and, when they are cold, egg and breadcrumb them; fry them, and serve with a ravigote sauce round them. 80.—“ Suffren ” Eel. Place the eel in a stewpan, lay over it fillets of anchovy and slices of gherkin, cover with some stock, and simmer it gently until cooked ; then lift it on to a dish carefully, and cover it with a tomato sauce made rather hot with cayenne. 81. — Eel “ a la Minute.” Cut the eel in pieces about 2 or 3 inches long, boil it from 10 to 15 minutes (according to its thickness) in salt and water ; take it out, drain it, and serve it with a hot maitre d’hotel butter over it and fried potatoes around. 82. — Baked Gurnet. Stuff the fish with bread-crumbs, an egg, a little chopped parsley, shallot or onion ; place it in a bakingdish ; pour round a glass of broth or stock ; place over a little dripping, oil, or butter, a few bread-crumbs, and parsley. Bake about an hour. 83.— Turbot “au Gratin.” Take some previously cooked turbot cut in fillets, warm it up in some white sauce, then place it all on a baking-dish ; sprinkle it over with bread-crumbs and grated Parmesan, pour over some hot butter, and bake in the oven until it is a pale brown colour. 84. — Baked Turbot. Pour a little hot butter over your turbot; place over some chopped parsley and other herbs, pepper. salt, and mace ; leave it thus for half an hour. Lift it on to a baking-dish as well as the above ingredients ; egg and bread-crumb it well on both sides, bake in the oven, and serve with any sauce liked. 85.— Red MuUet. Put 2 ounces of butter in a dish, with 1 or 2 pounded anchovies ; let it melt ; add pepper ; lay the fish in it, place a few small bits of butter on the top, put it in the oven, and bake half an hour. Serve in the dish in which it was cooked. 86. — Sardines. Take the middle bone out; make a stuflBng with bread soaked in milk, 1 yolk of egg, salt and pepper, chopped sorrel or parsley ; stew it together to a paste. Cover one sardine thickly, place another on the top ; tie them and fry them or grill them. Untie them before dishing up. If the cook is not clever at tying them, she can cook them in a buttered paper, but they must not be served in the paper. ( 43 >