Salmon

Take a piece of salmon of five or six pounds weight, (or larger, according to your company); cut it into slices about an inch thick; after which, make a forcemeat thus: - take some of the flesh off the salmon, and the same quantity of the meat off an eel, with a few mushrooms; season it with pepper, salt, nutmeg, and cloves, and beat it all together till it is very fine: boil the crumb of a roll in milk, and beat it up with four eggs till it is thick; then let it cool; add four raw eggs to it, and mix the whole together; take the skin from the salmon, and lay the slices in a dish; cover every slice with the force-meat; pour some melted butter over them, with a few crumbs of bread, and place oysters round the dish ; put it in the oven; and, when it is of a fine brown, pour a little melted butter with some red wine boiled in it, and over it the juice of a lemon: serve it up hot to table.

Pickled Salmon

PickLED salmon is generally had from the oyster purveyors. If it should be desired to be pickled at home, it is done in the following manner: the salmon should of course be first cleaned and scaled, then split down the middle, and cut into proper sized pieces ; (the number of pieces that the salmon is to be cut into, depends upon the size of the salmon); put the salmon into a fish kettle, and as much cold water as will barely cover it ; add about a pint of vinegar, a handful of salt, about a dozen bay leaves, a little mace, and some white whole pepper; when the salmon is done, take it up, and lay it on a clean cloth; put the liquor into a smaller vessel, and set it on a quick stove to boil until three parts reduced ; then put it into a pan to cool; when cold, put the salmon in. Salmon done this way will retain its goodness for several months.

Saumon A La Braze

Slit a large eel open; take out the bone and the meat quite clean from it; chop it fine, with two anchovies, some lemon-peel cut fine, a little pepper, and grated nutmeg, some parsley cut small, and the yolk of an egg boiled hard: mix them all together, and roll them up in a piece of butter; then take a large piece of fine salmon, or a salmon-trout, and put this force-meat into the belly of the fish; sew it up, - and lay it on an oval stewpan that will just hold it; then put half a pound of fresh butter into a stewpan, and when it is melted shake in a little flour; stir it till it is a little brown, and then put to it a pint of fish broth and a pint of Madeira; season it with pepper, salt, mace, and cloves, and put in an onion and a bunch of sweet herbs : stir it all together, and put it to the fish ; cover it very close, and let it stew : when the fish is almost done, put in some fresh and pickled mushrooms, truffles, or morels cut in pieces, and let them stew till the fish is quite done; take up the salmon carefully, lay it on a dish, and put the sauce over it.

Salmon With Sweet Herbs

Mix a piece of butter with some chopped parsley, shalots, sweet herbs, mushrooms, pepper, and salt: put some of this in the bottom of the dish you intend to send to table, then some thin slices of salmon upon it, and the remainder of the butter and herbs upon the salmon : strew it over with bread crumbs, then baste it with butter, and bake it in the oven : when it is enough, drain the fat from it, and serve it up with a clear relishing sauce.

Fillets Of Salmon, With Capers

Cut six thin slices of salmon, flat them gently, and season them with pepper and salt; (first brush them over with egg); roll them up, and put them into a stewpan that will just hold them; put about half a pint of stock, cover them with bacon, and set them on a stove for half an hour: when done, lay them round a dish; put a little coulis into a Stewpan with the liquor the salmon was done in, a feu capers chopped, a little anchovy essence, a glass of Madeira, and squeeze half a lemon into it, with a little sugar. If for meagre, use a fish stock.