The thorough good cook

Cut some slices of salmon into the shape of chops. Put them into a saute-pan with some clarified dripping or butter, pepper, and salt, and " toss " them, when dinner-time is come, over an equal fire. Drain the butter well, and dish the slices of salmon in a pyramid. For salmon you must not use any cream, as this fish is already heavy for the stomach. Put into a stew-pan three spoonfuls of brown sauce Avell reduced ; add to it a thickening of one egg, and refine with a quarter of a pound of butter, some saltj a little cayenne, the juice of half a lemon, and some parsley chopped very line ; Avork the sauce very fine, and use as wanted. 8. To Fot Salmon. Split, scale, and clean by wiping, for water must not touch it. Rub with salt ; drain off the moisture, and season the salmon with pounded mace, cloves, and black pepper. Cut it into shapely pieces; lay them in a pan, and cover them with oiled butter. Bake them ; drain off the fat, and put them into potting cans, which must then be covered with claritied butter. 9. Caveach Salmon. Boil, in two quarts of vinegar, three heads of shallots, half an ounce of black pepper, three cloves, two blades of mace, and a little salt. Cut the fish in slices, and fry these of a light brown colour in fine oil, or clarified dripping : put them, when cold, into a pan ; pour over them the vinegar and spices, and put on the top eight or ten spoonfuls of oil. 10. Salmon a la Genevoise. Put into a stew-pan a good slice of salmon, with mushrooms, shallots, and parsley chopped fine, salt, and spice ; add a little red wine and some broth. When stewed put into another stew-pan a piece of butter, rolled in two spoonfuls of flour, which moisten with the liquor of the salmon, and let it boil till reduced ; pour it over the fish, and serve. A little anchovy butter will improve this sauce. 11. Slices of Crimped Salmon Broiled, with Caper Sauce. Marinade or soak your slices of salmon in a little olive oil, with salt and pepper. Three-quarters of an hour before you send up, broil them on a very slow fire, on both sides. When they are done, take off" the skins and drain them on a clean towel to draw out all the oil. Dish, and cover with the caper sauce. Let it be understood that your gridiron must be put on a slope, with a false bottom under the fore-feet to receive the oil, for if this should fall into the fire, the smoke would spoil the fish, besides filling the kitchen with stench. 12. Crimped Salmon au Naturel. Have two quarts of water boiling in a stew-pan, with six ounces of salt, in which place two slices of crimped salmon ; if more than two are wanted, a proportionate addition must be made to the water. Boil quickly for eighteen minutes ; try the bone in the middle, and if it leaves easily, your fish is done ; don't leave it soddening in the water after it is done, or it will lose its aroma ; but if you are not quite ready to dish it up, cover it with a wet unstarched napkin and stand it in your hot-closet. Dish it up prettily garnished with fresh parsley; but if I were you, I would dish it up neither on a starched napkin nor on paper. I don't like starch in a dissolved or sticky form. The fish looks quite as well on a strainer. You can serve either lobster or shrimp sauce with it.