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SALMON (a la Maitre d'Hotel)

Slice a moderate-sized onion into a dish. Put with it five or six small sprigs of parsley and a little pepper and salt, and pour over these a little good salad-oil. Lay side by side in the marinade three slices of salmon one and a half inches thick. Let them remain for half an hour, and turn them over once during that time. Drain them, and broil over a gentle fire. Dish them neatly, garnish with plainly-boiled potatoes and green parsley, and send a little maitre d'hotel sauce to table with them. This sauce may be made as follows. Work an ounce of flour smoothly with two ounces of fresh butter, and add a quarter of a pint of milk, and a little pepper, salt, and grated nutmeg. Stir the sauce over the fire till it is hot and smooth; add a table-spoonful of chopped parsley and the strained juice of half a lemon. When the sauce is on the point of boiling, pour it into the tureen, stir in it until dissolved a small piece of fresh butter, and serve. Time to broil the salmon, about twenty minutes. Probable cost, 1s. per pound when in full season.