Two slices about 3 in. thick of good salmon, 2 onions, 1 carrot, 1 shallot, 2 gherkins, a few preserved mushrooms and a few capers, 3 oz. of butter, a little chopped parsley, 1 tablespoonful of anchovy sauce, and a pint of good stock, and a little roux.

Cut up 2 onions and 1 carrot into thin slices, and lay them in the bottom of a baking-dish with a little pepper and salt and 1 oz. of butter; lay the slices of salmon on the top of the vegetables, cover them with buttered paper, and bake for 35 minutes in a warm oven; when cooked, serve with sauce made as follows: Cut up 1 shallot very fine, and lightly fry in 2 oz. of butter; throw in a little chopped parsley, 2 gherkins chopped fine, and a few capers and mushrooms, cut up very fine, and 1 pt. of good stock, a little roux to thicken, and one tablespoonful of anchovy sauce and a little pepper; boil these ingredients together for 30 minutes, lift the salmon carefully onto a dish (taking care no onion or carrot hang to it), pour the boiling sauce over it and serve very hot.