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Salmon, Matelote Of

Boil in the usual way two or three thick slices from the tail end of a large salmon, or, if liked, boil instead a small salmon, trussed in the form of a letter S. When done enough, drain the fish, put it upon a dish without any napkin, and pour over and around it some sauce prepared as follows. Put three-quarters of a pint of thick brown sauce into a stewpan with eighteen button onions which have been fried in butter till brown. Let them boil for ten minutes, and add two glassfuls of claret, a small lump of sugar, a little pepper, salt, and grated nutmeg, and a tea-spoonful of anchovy essence. Stir the sauce over the fire until it is thick and coats the spoon. After it is taken from the fire, stir a small piece of fresh butter in it until dissolved. Mushrooms or oysters may be added to this sauce if liked. It ought to be very savoury. When brown sauce is not at hand, it may be easily and quickly made by kneading together in a saucepan equal proportions of butter and flour, stirring the mixture quickly over a slow fire till it is lightly browned without being at all burnt, and moistening it with stock made from bones, or, failing this, with water. Time to make the sauce, half an hour. Probable cost of salmon, when plentiful, 1s. to 1s. 4d. per pound.