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Salmon, Fillets of, Stewed

Trim a pound of salmon into neat fillets. Dry these, dip them in flour, partially fry them, and put them on a sieve to drain. Dissolve three ounces of butter in a saucepan. Mix smoothly with this a table-spoonful of flour, and add a tea-spoonful of chopped parsley, half a tea-spoonful of chopped fennel, a pinch of powdered thyme, and a little pepper and salt. Stir the mixture over the fire for four or five minutes, add a glassful of sherry, and put into the sauce the half-fried fillets. Let them simmer gently for ten minutes. Lift the fish out with a slicer, and place it on a hot dish. Let the sauce cool for two minutes, then stir into it the well-beaten yolks of two eggs, next whisk it over the fire for a minute till it thickens, and pour it over the fish. Garnish the dish with fried sippets. Time, altogether, half an hour. Probable cost, 2s. to 2s. 6d. Sufficient for three or four persons.