|Illustration Purpose Only|
- 2 slices of salmon,
- 2 chopped shalots,
- a little parsley,
- a small bunch of herbs,
- 2 bay-leaves,
- 2 carrots,
- pounded mace,
- pepper and salt to taste,
- 4 tablespoonfuls of Madeira,
- 1/2 pint of white stock,
- thickening of butter and flour,
- 1 teaspoonful of essence of anchovies,
- the juice of 1 lemon,
- cayenne and salt to taste.
- Rub the bottom of a stewpan over with butter,
- and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning;
- stir them for 10 minutes over a clear fire,
- and add the Madeira or sherry; simmer gently for 1/2 hour,
- and strain through a sieve over the fish, which stew in this gravy.
- As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan;
- add the stock,
- thicken with butter and flour,
- and put in the anchovies, lemon-juice, cayenne, and salt;
- lay the salmon on a hot dish, pour over it part of the sauce,
- and serve the remainder in a tureen.
Time. 1-1/4 hour.