The soaking in the sauce does not take this off, although it mellows the flesh very finely, and gives the whole the flavor of the ingredients that are put in the sauce. VmomiA COOKEBTBOOK, 67 To Boil Salmon. This is only to be done in salmon regions. Let it be scaled and cleaned; cut off the head and tail, and cut the body through at once into slices an inch and a half thick; have a large pan of cool water by you; as the slices are cut throw them in; then strew a handful of salt over the surface of the water; stir it about, and take out the fish. Set on a large, deep stewpan; boil the head and tail, but do not split the head ; put in some salt, but no vinegar ; and when these have boiled ten minutes skim the water very clean, and put in the slices ; when they have boiled enough take them out, and while they are draining make some shrimp sauce to send up with them. The head and tail are to lie in the middle of the dish, the slices to be placed regularly round them, and the whole to be gar- nished with whole leaves of parsle✪ To Boil Salmony. To Bboil Salmon, with White Sauck. Cut some salmon into handsome slices for broiling; lay these ready on the dish; melt some butter in a saucepan, and add some salt; pour this butter over the slices of sal- mon; roll them over and over in it, that every part may be well covered; then put them on a gridiron over a very clear but slack fire; let them broil leisurely, carefully turn- ing them as there may be occasion. While the salmon is cooking make the sauce thus: Wash and bone a couple of anchovies; mince them fine; put them into a small sauce- pan with some butter and a little flour; season this with pepper and salt; add a spoonful of capers chopped; grate in some nutmeg, and put in a whole small onion; add a little water and half a spoonful of vinegar✪ Salmon with Anchovy Sauce; keep this sim- mering over a gentle fire while the salmon is broiling; and when that is nearly ready prepare a warm dish and pour 68 VIRGINIA COOKERY-BOOK. in the sauce; take away the onion and lay in the salmon, sending it to table hot. This is the best way of eating fresh salmon. Salmon F*ie. Lobster is an ingredient of great consequence in a sal- mon pie, and the whole is in some measure of the nature of the last mentioned, but it is much richer. Make it thus : First prepare a very good crust ; then choose a prime piece of fresh salmon, clean it perfectly, and wash it last with a sponge wet with white wine ; put some crust round the dish, but none at the bottom; only butter the bottom of the dish, and then lay in the salmon. After seasoning it very well with pepper and salt grate a little nutmeg over it, and add two blades of mace, bruised. Boil a lobster, take out all the flesh, mix that and the inside of the body together ; melt half a pound of fresh butter, and mix all the lobster perfectly well with it, then put this into the dish over the salmon, put on the lid, bake it, and let it stand an hout in a moderate oven. Lobster Pie. Boil a couple of large, fine lobsters, and while they are boiling cover a dish with a good crust. When the lob- sters are done enough break them up. Separate the tail, split it ; take out the inside ; then cut each into four pieces. Lay these regularly in a dish. Break the claws and pick out the flesh; open the body and pick everything clean out of that; chop, break, and mix all this together well; grate in a little nutmeg. Season it with pepper and salt and a little vinegar ; rub the crumb of a small roll to powder and mix with this ; melt half a pound of butter✪ Lobster Pie and work it in. When all this is done lay the whole upon the tails in the disb^ and put on a coy^r, Bak^ it about half an hour. VmOINIA COOKERT-BOOK. 60 TUEBOT A LA CbEMS.

AI-modernized reading of the original text

The soaking in the sauce does not take this off, although it mellows the flesh very finely, and gives the whole the flavor of the ingredients that are put in the sauce. Virginia Cookery-book, 67 To Boil Salmon. This is only to be done in salmon regions. Let it be scaled and cleaned; cut off the head and tail, and cut the body through at once into slices an inch and a half thick; have a large pan of cool water by you; as the slices are cut throw them in; then strew a handful of salt over the surface of the water; stir it about, and take out the fish. Set on a large, deep stewpan; boil the head and tail, but do not split the head ; put in some salt, but no vinegar ; and when these have boiled ten minutes skim the water very clean, and put in the slices ; when they have boiled enough take them out, and while they are draining make some shrimp sauce to send up with them. The head and tail are to lie in the middle of the dish, the slices to be placed regularly round them, and the whole to be garnished with whole leaves of parsley. To Broil Salmon, with White Sauce. Cut some salmon into handsome slices for broiling; lay these ready on the dish; melt some butter in a saucepan, and add some salt; pour this butter over the slices of salmon; roll them over and over in it, that every part may be well covered; then put them on a gridiron over a very clear but slack fire; let them broil leisurely, carefully turning them as there may be occasion. While the salmon is cooking make the sauce thus: Wash and bone a couple of anchovies; mince them fine; put them into a small saucepan with some butter and a little flour; season this with pepper and salt; add a spoonful of capers chopped; grate in some nutmeg, and put in a whole small onion; add a little water and half a spoonful of vinegar; keep this simmering over a gentle fire while the salmon is broiling; and when that is nearly ready prepare a warm dish and pour in the sauce; take away the onion and lay in the salmon, sending it to table hot. This is the best way of eating fresh salmon. Salmon Pie. Lobster is an ingredient of great consequence in a salmon pie, and the whole is in some measure of the nature of the last mentioned, but it is much richer. Make it thus : First prepare a very good crust ; then choose a prime piece of fresh salmon, clean it perfectly, and wash it last with a sponge wet with white wine ; put some crust round the dish, but none at the bottom; only butter the bottom of the dish, and then lay in the salmon. After seasoning it very well with pepper and salt grate a little nutmeg over it, and add two bthen lay in the salmon. Boil a lobster, take out all the flesh, mix that and the inside of the body together ; melt half a pound of fresh butter, and mix all the lobster perfectly well with it, then put this into the dish over the salmon, put on the lid, bake it, and let it stand an hour in a moderate oven. Lobster Pie. Boil a couple of large, fine lobsters, and while they are boiling cover a dish with a good crust. When the lobsters are done enough break them up. Separate the tail, split it ; take out the inside ; then cut each into four pieces. Lay these regularly in a dish. Break the claws and pick out the flesh; open the body and pick everything clean out of that; chop, break, and mix all this together well; grate in a little nutmeg. Season it with pepper and salt and a little vinegar ; rub the crumb of a small roll to powder and mix with this ; melt half a pound of butter and work it in. When all this is done lay the whole upon the tails in the dish, and put on a cover, Bake it about half an hour. Turbot a la Creme.

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