a small tureen of lobster sauce.

Salmon trout may be drest in the same manner.


SALMON BAKED IN SLICES.

Take out the bone and cut the flesh into slices. Season them with
cayenne and salt. Melt two ounces of butter that has been rolled
in flour, in a half pint of water, and mix with it two large
glasses of port wine, two table-spoonfuls of catchup, and two
anchovies. This allowance is for a small quantity of salmon. For a
large dish you must proportion the ingredients accordingly. Let
the anchovies remain in the liquid till they are dissolved. Then
strain it and pour it over the slices of salmon. Tie a sheet of
buttered paper over the dish, and put it into the oven.

You may bake trout or carp in the same manner.


SALMON STEAKS

Split the salmon and take out the bone as nicely as possible,
without mangling the flesh. Then cut it into fillets or steaks
about an inch thick. Dry them lightly in a cloth, and dredge them
with flour. Take care not to squeeze or press them. Have ready
some clear bright coals, such as are fit for beef-steaks. Let the
gridiron be clean and bright, and rub the bars with chalk to
prevent the fish from sticking. Broil the slices thoroughly,
turning them with steak tongs. Send them to table hot, wrapped in