Salmon a la Melville

Put slices of salmon into a baking pan with a little white wine and
water. Sprinkle with salt and bits of butter. Place in the oven and
bake for fifteen minutes.

For a sauce, blanch some very finely chopped young onions. Put them
in a saucepan with a wine glass of white wine, salt, cayenne, a cup
of picked shrimps, a lemon cut in thin slices, and a tablespoonful of
Worcestershire sauce. Then add a piece of butter the size of a walnut,
rolled in a very little flour. Remove from the fire and stir in the
yolks of two eggs. Pour the sauce over the fish and serve.

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Stewed Haddock

Lay pieces of fish in a pan with the skin side up. Sprinkle with salt
and cayenne, and cover tightly, allowing the fish to stew in its juice
for twenty minutes. Then add a quarter of a pound of butter rolled in
flour, and a quarter of a glass of wine. Stir the liquor and simmer
for a few moments, when it is ready to serve. No water should be used.

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Bacalas a la Viscaina

Soak half a salt codfish over night. Put in a saucepan one-half cup
of olive oil, and two large onions cut in bits. When browned add two