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Salmon Au Court Bouillon

Draw and clean a small salmon, score the sides pretty deep; season with salt, pepper, a few cloves, a little nutmeg, some sliced onions, chives, parsley, sliced lemon, two or three bay-leaves, and some basil. Work up a pound of butter in a little flour, and put it in the belly of the fish. Wrap the salmon in a napkin, bind it with a pack-thread, and put it into a sufficiently large fish-kettle. Pour over it equal parts of wine (red or white), water, and vinegar, in quantities sufficient to boil it, and set it over a quick fire. When it is done enough, which will be in twenty to thirty minutes, according to size, take it off, and keep simmering slowly at the side until you are ready to serve. Then take up the fish, take it out of the napkin, and lay it on another in the dish you intend to serve it in. Garnish with parsley.