bay-leaves, 1/4 lb. butter.
_Mode_.--Skin the salmon, and clean it thoroughly by wiping with a cloth
(water would spoil it); cut it into square pieces, which rub with salt;
let them remain till thoroughly drained, then lay them in a dish with
the other ingredients, and bake. When quite done, drain them from the
gravy, press into pots for use, and, when cold, pour over it clarified
butter.
_Time_.--1/2 hour.
AN AVERSION IN THE SALMON.--The salmon is said to have an
aversion to anything red; hence, fishermen engaged in catching
it do not wear jackets or caps of that colour. Pontoppidan also
says, that it has an abhorrence of carrion, and if any happens
to be thrown into the places it haunts, it immediately forsakes
them. The remedy adopted for this in Norway, is to throw into
the polluted water a lighted torch. As food, salmon, when in
perfection, is one of the most delicious and nutritive of our
fish.
BAKED SEA-BREAM.