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Salmon, Stewed

Fillet three pounds of salmon. Place the trimmings of the fish in a stewpan with two sliced carrots, a little celery salt, a bunch of savoury herbs, a sprig of parsley, two shallots, a quart of stock, half a pint of hock, and pepper and salt to taste; simmer for three-quarters of an hour, then strain. Now place the fish in a stewpan with an ounce of butter and fry for eight minutes; add the stock, etc., and let all boil slowly for five minutes; then add a little cayenne, and the juice of half a lemon. Arrange the fillets on a dish, thicken the stock, pour over, and serve. Probable cost, about 4s.