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Salmon, Fricandeau of

INGRE- DIENTS for dish for 6 or 8 persons. -3 lbs. of middle of salmon, lardoons cut fine, 2 onions, 2 carrots, 2 bay-leaves, some thyme, SALMON, FRIED. whole pepper, grated nutmeg and salt, a pint of stock. AVERAGE COST, 5s.

Having scaled, washed and dried the fish, lard it finely, and put it into a stewpan with the vegetables cut fine, and the rest of the ingredients, and allow it to simmer very gently for 2 hours. Strain the sauce, skim off the fat, reduce it to a glaze, and with it glaze the fricandeau.

FRICANDEAU OF SALMON.

Serve with the glaze made again into sauce with a little stock, or what is better, with a purée of green peas.

TIME.-24 hours.

SEASONABLE from April to August.

Salmon, Fried. (Jewish Recipe.) - INGREDIENTS for dish for 4 or 5 persons.- 2 lbs. of salmon, a small flask of olive oil.

AVERAGE COST, 3s. 6d.

Pour the oil into a small deep pan over a clear fire, and when it ceases to bubble, put in the salmon well cleaned, and cut in two cutlets if too thick, and fry till thoroughly cooked through. It should only be a pale brown, and when it becomes so, raise the pan a little from the fire.

When thoroughly done, drain and leave it to get cold, when serve or a fancy paper, garnished with parsley and cut-lemon.

TIME.-About hour to fry the fish.

SEASONABLE from April to August.