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Salmon Soup

No. 1.--If the fish is very fresh this soup may be partially made with the liquor in which the salmon was boiled, though a quart of veal stock made from bones and flavoured with vegetables will answer the purpose better. Take the remains of the salmon. Lift the flesh from the bones while it is still hot, and remove the skin. Supposing there is a pound and a half of salmon, pick out the best pieces, tear them into flakes, and then lay them aside. Put the rest in a mortar along with any remains of lobster there may be, especially the coral, a little cream, a tea-spoonful of essence of anchovy, and two hard-boiled egg-yolks. Pound these ingredients to a smooth paste. Dissolve two ounces of butter in a saucepan; mix with this as much flour as it will take, beat it quickly with a wooden spoon till it is smooth and slightly brown, and moisten with a portion of the stock. Stir in the salmon paste, and add as much stock as will make the soup of the consistency of thick cream. Season the soup with pepper, salt, and cayenne; throw in the flakes of salmon that were set aside, let them get thoroughly hot without boiling, and serve immediately. No. 2.--Take a pound and a half of fresh salmon. Raise the flesh from the bone, divide it into neat fillets, and fry these in hot fat till they are done enough. Put a quart of fish or veal stock into a stewpan with the heart of a lettuce finely shredded and half a pint of young green peas. Simmer all gently for an hour, then rub the soup through a fine hair sieve. Put it back into the stewpan, season with salt and pepper, put into it the fried fillets of salmon, and let them simmer until they are heated through. Add another half-pint of peas boiled separately, simmer all together for a few minutes, and serve. Time altogether, two hours. Probable cost, 1s. 6d. per pint when salmon is plentiful. Sufficient for five or six persons.