Page:Art of Cookery 1774 edition.djvu/216

178 of truffles and morels cut small; let them all stew together; when it is enough, take up your salmon carefully, lat it in your dish, and pour the sauce all over. Garnish with scraped horse-raddish and lemon notched, serve it up hot. This is a fine dish for a first course.

CUT your salmon into little pieces, such as will lay rolled in half-sheets of paper. Season it with paper, salt, and nutmeg; butter the inside of the paper well, fold the paper so as nothing can come out, then lay them on a tin-plate to be baked, pour a little melted butter over the papers, and then crumbs of bread all over them. Do not let your oven be to hot, for fear of burning the paper. A tin oven before the fire does best. When you think they are enough, serve them up just as they are. There will be sauce enough in the papers.

IN dressing all sorts of flat fish, take great care in the boiling of them; be sure to have them enough, but do not let them be borke; mind to put a good deal of salt in, and horse-raddish in the water, let your fish be well drained, and mind to cut the fins off. When you fry them, let them be well drained in a cloth, and floured, and fry them of a fine light brown, either in oil or butter. If there be any water in your dish with the boiled fish, take it out with a spunge. As to your fried fish, a coarse cloth is the best thing to drain it on.

OLD ling, which is the best sort of salt-fish, lay in water twelve hours, then lay it twelve hours on a board, and then twelve more in water. When you boil it put it into the water cold: if it is good, it will take about fifteen minutes boiling softly. Boil parsnips very tender, scrape them, and put them into a sauce pan, put to them some milk, stir them till thick then stir in a good piece of butter, and a little salt; when they are enough lay them in a plate, the fish by itself dry, and butter and hard eggs chopped in a bason.

As to water-cod, that need only be boiled and well skimmed.

Scotch haddocks you must lay in water all night. You may boil or broil them. If you broil, you must split them in two.

You may garnish your dishes with hard eggs and parsnips.