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Salmon, Rechauffe Of

Take the remains of cold boiled salmon; free it from skin and bone, and tear the flesh into flakes with two forks. Bruise the bones, and simmer them gently for half an hour in as much water as will cover them. Strain the liquor, and thicken it with a little flour and butter. Boil it till smooth, season with pepper and salt, and add a tea-spoonful of mushroom ketchup, a tea-spoonful of essence of anchovies, half a tea-spoonful of strained lemon-juice, and a pinch of powdered mace. Mix a pint of shelled shrimps with the flakes of salmon, stir the whole into the sauce, and let it heat gently, but it must not boil. Serve very hot. Time, about three-quarters of an hour. Sufficient for a moderate-sized dish.