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Salmon Au Bleu

Put some slices of salmon in a fish-kettle, with half a pint of port wine, carrots cut into slices, onions, also sliced, four cloves, two bay-leaves, a handful of parsley, two sprigs of thyme, and salt and pepper to taste. Let the salmon boil very gently until the flesh will easily leave the bone. Take off the skin when the fish is done, and mask it with a good butter sauce, in which put capers, sliced gherkins, and a little anchovy butter.