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SALMON, BAKED (another way)

Take a moderate-sized salmon, scale and clean it, and wipe it dry. Rub it well inside and out with a mixture of pepper and salt, and fill it with a little good veal forcemeat. Sew the body up securely with soft cotton to keep in the forcemeat. Lay a stand, such as is used to bake meat upon, in a dripping-tin large enough to hold the fish; put the salmon upon it, dredge with flour, and put little pieces of butter here and there upon it. Pour a little water into the tin, and bake the fish in a well-heated oven. When the flesh will leave the bone easily, if pressed with the finger, it is done enough. Send boiled potatoes to table with the fish, and serve melted butter, flavoured with lemon-juice, in a tureen. Time to bake a moderate-sized fish, one hour. Probable cost, 1s. or more per pound. Sufficient for six or eight persons.