om. Lay it in a circle on its belly, head and tail touching,
and tied, or as directed in note on fish; bake slowly, basting often
with butter and water. When done, have ready a cup of sweet cream or
rich milk to which a few spoons of hot water has been added; stir in
two large spoons of melted butter and a little chopped parsley; heat
all by setting the cup in boiling water; add the gravy from the
dripping-pan, and let it boil up once; place the fish in a hot dish
and pour over it the sauce. Or an egg sauce may be made with drawn
butter; stir in the yolk of an egg quickly, and then a teaspoon of
chopped parsley. It can be stuffed or not, just as you please.

BOILED SALMON.

The middle slice of salmon is the best. Sew up neatly in a
mosquito-net bag, and boil a quarter of an hour to the pound in hot
salted water. When done, unwrap with care, and lay upon a hot dish,
taking care not to break it. Have ready a large cupful of drawn
butter, very rich, in which has been stirred a tablespoonful of minced
parsley and the juice of a lemon. Pour half upon the salmon and serve
the rest in a boat. Garnish with parsley and sliced eggs.

BROILED SALMON.

Cut slices from an inch to an inch and an half thick, dry them in a
cloth, season with salt and pepper, dredge them in sifted flour, and
broil on a gridiron rubbed with suet.

_Another Mode._--Cut the slices one inch thick, and season them with
pepper and salt; butter a sheet of white paper, lay each slice on a
separate piece, envelop them in it with their ends twisted; broil
gently over a clear fire, and serve with anchovy or caper sauce. When
higher seasoning is required, add a few chopped herbs and a little
spice.

FRESH SALMON FRIED.

Cut the slices three-quarters of an inch thick, dredge them with
flour, or dip them in egg and crumbs; fry a light brown. This mode
answers for all fish cut into steaks. Season well with salt and
pepper.

SALMON AND CAPER SAUCE.

Two slices of salmon, one-quarter pound butter, one-half teaspoonful
of chopped parsley, one shallot; salt and pepper to taste.

Lay the salmon in a baking dish, place pieces of butter over it, and
add the other ingredients, rubbing a little of the seasoning into the
fish; place it in the oven and baste it frequently; when done, take
it out and drain for a minute or two; lay it in a dish, pour caper
sauce over it and serve. Salmon dressed in this way, with tomato
sauce, is very delicious.

BROILED