Page:Mrs Beeton's Book of Household Management.djvu/430

370 has acquired this colour, the pan should be placed where the fish will cook slowly, so as to prevent it becoming darker. When thoroughly done, drain and leave it to get cold, and serve it upon a fish paper, garnished with parsley.

Time.—About ½ hour to cook the fish. Average Cost, 2s. 6d. Sufficient for 4 persons. Seasonable from April to August.

Ingredients.—2 slices of salmon, ½ a pint of good stock, ¼ of a pint of Madeira or other white wine, 2 ozs. of butter, 1 oz. of flour, 1 dessertspoonful each of chopped-onion and parsley, 1 carrot sliced, a bouquet-garni (parsley, thyme, bay-leaf), a blade of mace, the juice of a lemon, a teaspoonful of anchovy-essence, cayenne, salt and pepper.

Method.—Melt 1 oz. of butter in a stewpan and fry the onion until slightly browned, add the stock, wine, parsley, carrot, bouquet-garni, mace, anchovy-essence and seasoning, and boil gently for 30 minutes, then strain, and return to the stewpan. Bring the sauce to boiling point, put in the slices of fish, and let them simmer gently about 20 minutes, or until the fish separates easily from the bone. Meanwhile melt the remaining oz. of butter in another stewpan, add to it the flour, stir and cook over the fire for 4 or 5 minutes. When the fish is done, remove it carefully to a hot dish, pour the liquor on to the butter and flour, stir until smooth, then simmer for 5 or 6 minutes. Add the lemon-juice to the sauce, season to taste, strain over the fish, and serve.