erve it with Spanish sauce, the fat
must be taken off the salmon before you put in the sauce.

_Salmon a la Poele, or done on the Stove._

Put three or four slices of fillet of veal, and two or three of ham,
having carefully cut off the fat of both, at the bottom of a stewpan,
just the size of the salmon you would serve. Lay the salmon upon it, and
cover it with thin slices of bacon, adding a bunch of parsley,
scallions, two cloves of garlic, and three shalots. Boil it gently over
a moderate stove fire, a quarter of an hour; moisten it with a glass of
champagne, or fine white wine; let it continue to stew slowly till
thoroughly done; and the moment before you serve it strain off the
sauce, laying the salmon in a hot dish. Add to the sauce five or six
spoonfuls of cullis; let it boil up two or three times, and then pour it
over the salmon, and serve up.

_Scallops._

Pick the scallops, and wash them extremely clean; make them very dry.
Flour them a very little. Fry them of a fine light brown. Make a nice,
strong, light sauce of veal and a little ham; thicken a very little, and
gently stew the scallops in it for half an hour.

_Shrimps, to pot._

Pick the finest shrimps you can procure; season them with a little mace
beaten fine, and pepper and salt to your taste. Add a little cold
butter. Pound all together in a mortar till it becomes a paste. Put it
into small pots, and pour over it clarified butter.

_Another way._

To a quart of pickled shrimps put two ounces of fresh butter, and stew
them over a moderate fire, stirring them about. Add to them while on the
fire twelve white peppercorns and two blades of mace, beaten very fine,
and a very little salt.--Let them stew a quarter of an hour: when done,
put them down close in pots, and pour clarified butter over them when
cold.

_Smelts, to fry._

Dry and rub them with yolk of egg; flour or strew some fine bread crumbs
on them; when fried, lay them in the dish with their tails in the middle
of it. Anchovy sauce.

_Smelts, to pickle._

Take a quarter of a peck of smelts, and put them into a jar, and beat
very fine half an ounce of nutmegs, and the same quantity of saltpetre
and of pepper, a quarter of an ounce of mace, and a quarter of a pound
of common salt. Wash the fish; clean gut them, after which lay them in
rows in a jar or pan; over every layer of smelts strew your seasoning,
with some bay-leaves, and pour on boiled red wine sufficient to c