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SALMON, MATELOTE OF (another way)

Take two or three slices of salmon, lay them in a small kettle with a strainer, stew them very gently in a quart of veal gravy and a gill of Harvey's sauce for twenty minutes; lift out the strainer from the fish, pour off the gravy into a stewpan, return the strainer with the fish to keep warm, thicken the gravy with arrowroot, season with pepper and salt, add a quarter of a pint of sherry, a gill of capers, and a dozen of pickled gherkins cut into slices; pour the whole back again over the slices of salmon. Let them simmer five minutes, and serve immediately.