The thorough good cook

I have given one of the simplest recipes for dressing this FISH. Unsplendid fish, because, as a rule, you will begin to eat salmon about the end of April, and your taste will then be innocent enough to enjoy it in its most unadorned form. But if you dine out, or give dinners frequently during the season, your palate will become more and more cloyed, until about the beginning of July you will get satiated with and sick of salmon altogether. 13. Salmon au Bleu. Put some slices of salmon in a fish-kettle with half a pint of port wine, carrots cut in slices, onions also sliced, four cloves, a couple of bay-leaves, a handful of parsley, a few sprigs of thyme, salt, and pepper ; let it boil very gently ; it is done when the flesh will easily leave the bone. It must be covered by the liquor in which it is boiled. If served as an entree, take off the skin when the fish is done, and mask it with a good butter sauce, in which put capers, sliced gherkins, and a little anchovy butter. 14. Salmon Fritters. Cut some cold boiled salmon ; pound some boiled potatoes, moistened with cream, and the yolk of an egg beaten ; mix all together and make it into small fritters, and fry these of a light brown in fresh lard, or beef-dripping ; serve them with hard-boiled eggs, cut in quarters. For sauce, melt two ounces of butter, with a little cream and flour mixed, and add, when it is hot, a dessertspoonful of soy, and two of mushroom catsup. K 15. Baked Salmon. Clean, and cut the fish into steaks; put it in a dish, and make the following sauce : — Melt an ounce of butter, kneaded in flour, in a pint and half of gravy, with two glasses of port wine, two tablespoonfuls of catsup, two anchovies, and a little cayenne. When the anchovies are dissolved, strain and pour the sauce over the fish, tie a sheet of buttered paper over the dish, and bake in an oven. Trout answer well dressed in this way. 16. Roast Salmon. Get a sufficient quantity of salmon in one piece, remove the bones, and cut it in pieces the size of an egg ; sprinkle sufficient salt and pepper over, with a handful or two of parsley chopped fine, and let them remain for about an hour, then pass them on skewers with a bay-leaf between each piece, put them before a moderate fire, and turn until they are nicely browned ; dish up tastefully, with some parsley and one or two lemons cut in quarters round them, and serve hot. Other fish may be cooked in the same way. 17. Salmon, Matelote Sauce. Make a marinade, in which stew the salmon. When it is done, pick off the scales carefully. Pour the marinade over the salmon to keep it hot. Then make a sauce in the following manner:— Put a good bit of butter and two spoonfuls of flour in a stew-pan, and make a brown sauce. When it begins to colour, throw four or six onions into your sauce, and let them melt ; keep stirring with a wooden spoon. Then moisten with a pint of red wine ; add a few spoonfuls