To boil Fresh _Salmon._

If you have fresh Salmon, you wash it with Salt and Water, and according to
the Fashion, leave all the Scales on, though some take them off, to prevent
that trouble at the Table; for the Skin of the Salmon. is the fattest part
of the Fish, and is liked by most People. Lay your Fish thus prepared, into
the Pan, where you boil it, and pour in Water, with a sixth part of
Vinegar, a little Salt, and a stick of Horse-Radish; this should be boiled
pretty quick: thus far for boiling fresh Salmon. The grand Sauce for it you
will see at the end of these Receipts, for preparing the several sorts of
Fish for the Bisque but if it is served alone, then let the Sauce be as
follows. Take a Pint of Shrimps, a Pint of Oysters and their Liquor, and
half a Pint of pickled Mushrooms; or else take Shrimps, and the Bodies of
two middling Sea-Crabs, or of a couple of Lobsters, the Tail of the
Lobsters to be cut in Dice, but use which you have by you. If you have
Oysters, stew them a little, in their own Liquor, with some Mace, and whole
Pepper, then lay by the Oysters, and put Mushroom Pickle to the Liquor, and
dissolve two Anchovies in it; then melt what quantity of Butter you think
fit, and mix your prepared Liquor with it, adding a little White Wine, or
that may be left out. I should take notice, that just before you melt your
Butter, put your Oysters, Shrimps, and Mushrooms, _&c._ into your prepared
Liquor to boil up, and then mix all together. _Note,_ The Bodies of the
Crabs being well stirred in the Liquor, will thicken it, and render the
whole very agreeable.



To boil _Turbut, Flounders,_ or _Plaise, Pike,_ or a _Cod's-Head,_ or
_Whitings._