172. - Trout Stewed

This is a pleasing and delicate fish when nicely stewed. It is dressed very much in the fashion of other small fish stewed, only that it requires perhaps more care in the different processes.

First wash and clean the fish, wipe it perfectly dry; put into a stewpan two ounces of butter, dredge in as it melts, flour, and add grated nutmeg, a little mace, and a little cayenne. Stew well, and when fluid and thoroughly mixed, lay in the fish, which, having suffered to slightly brown, cover with a pint of veal gravy; throw in a little salt, a small fagot of parsley, a few rings of lemon-peel; stew slowly forty minutes; take out the fish, strain the gravy clear and pour it over the fish; it may be strained over it; before however, it is poured over; a glass of bucellas may be added to the gravy.

173. - Turbot

Place the turbot, previously to cooking, to soak in salt and water in which a little vinegar has been poured; lay it upon its back in the fish-kettle, fill the latter three parts full with cold water, throw in a handful of salt, a gill of vinegar, let it boil very gradually, and when it boils, add cold water to check; thirty minutes are sufficient to cook it; serve it upon a cloth as boiled with its back to the dish; garnish tastefully with sprigs of parsley, and horseradish scraped into curls, or with fried smelts, or barberries, and parsley. Lobster sauce.

177. - Soyer's Receipt-Salmon Au Naturel

Clean and prepare as before; but if he be not fresh enough to crimp, scale him and proceed as follows:

Put your fish in cold water, using a pound of salt to every six quarts; let it be well covered, and set it over a moderate fire; when it begins to simmer, set it on one side the fire. If the fish weigh four pounds, let it simmer half an hour; if eight, three-quarters, and so on in proportion; dish it on a napkin, and serve lobster or shrimp sauce in a bowl.

178. - To Boil Salmon

Salmon is dressed in various ways, but chiefly boiled in large pieces of a few pounds' weight. The middle piece is considered, if not the richest, yet the most sightly; then that adjoining the jowl; the tail part, though nearly as good, being usually kept for steaks. It requires great attention, and the boiling must be checked more than once; a piece of four to five pounds, will take nearly an hour, but if double that weight will not require more than twenty minutes beyond that time, and if crimped still less will be sufficient: let it, however, boil slowly, in the hardest water, on a strainer placed in a large fish-kettle, and be thoroughly done, for nothing is more disgusting than fish that is under-cooked; skim it well, or the color will be bad; the moment it is ready, lift up the strainer and rest it across the kettle, that the fish may drain; cover it with a thick cloth.

179. - To Bake Salmon

Scale it, and take out the bone from the part to be dressed, but fill up the cavity with forcemeat, and bind the piece with tape. Then flour it, rub it with yolk of egg, and put it into a deep baking-dish, covering it very thickly with crumbs of bread, chopped parsley, and sweet herbs, together with shrimps, if they can be got, and put into the covering a few small bits of fresh butter; place it in a Dutch oven, or, if already boiled and thus redressed, heat it only before the fire until browned.