Ingredients: Two slices of middle cut of salmon, about one and a-half pounds to two pounds in weight each, three onions, two carrots, two blades of mace, a few allspice, two shalots, a tin of preserved mushrooms, one bay-leaf, a sprig of thyme, some seasoning, a little parsley, one pint of stock, and a little roux. Cut up three onions, two carrots, (very thin,) and place them in a baking-dish; add a few allspice, two blades of mace, and some seasoning; then lay the slices of salmon on the top of the vegetables, and cover with a piece of buttered paper, and bake in a hot oven thirty minutes. Into a stewpan put one pint of stock, a sprig of thyme, a bay-leaf, a little piece of carrot, an onion, and a little roux; boil together twenty minutes, and strain through a fine hair-sieve. Chop very finely two shalots, and put them into a stewpan with two ounces butter, and let them simmer a few minutes; then add a tin of preserved mushrooms chopped fine, and a little finely-chopped parsley; let all simmer a few minutes, then pour in the sauce, add seasoning to taste, and a little soy to color it brown; lift the slices of salmon very carefully on to a hot dish, take care not to allow any of the vegetables to remain on them, and pour the boiling sauce over them; then squeeze the juice of a lemon over them, and serve immediately.