fitting loosely, or several muffin rings may be used to keep it off
the bottom. 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.