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 (No. 107), thickening of butter and flour, 1 teaspoonful of
essence of anchovies, the juice of 1 lemon, cayenne and salt to taste.
_Mode_.--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. _Average cost_ for this quantity, 3s. 6d.
_Sufficient_ for 4 or 5 persons.
PICKLED SALMON.