Send it to table on a hot dish. Garnish with scraped horseradish
and curled parsley. Have ready a small tureen of lobster sauce to
accompany the salmon.

Take what is left of it after dinner, and put it into a deep dish
with a close cover. Having saved some of the water in which the
fish was boiled, take a quart of it, and season it with half an
ounce of whole pepper, and half an ounce of whole allspice, half a
pint of the best vinegar, and a tea-spoonful of salt. Boil it; and
when cold, pour it over the fish, and cover it closely again. In a
cold place, and set on ice, it will keep a day or two, and may be
eaten at breakfast or supper.

If much of the salmon has been left, you must proportion a larger
quantity of the pickle.

Boil salmon trout in a similar manner.


TO BAKE FRESH SALMON WHOLE

Having cleaned a small or moderate sized salmon, season it with
salt, pepper, and powdered mace rubbed on it both outside and in.
Skewer it with the tail turned round and put to the mouth. Lay it
on a stand or trivet in a deep dish or pan, and stick it over with
bits of butter rolled in flour. Put it into the oven, and baste it
occasionally, while baking, with its own drippings.

Garnish it with horseradish and sprigs of curled parsley, laid
alternately round the edge of the dish; and send to table with it