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Red Snapper En Fricandeau

Procure a three-pound piece fresh red snapper, remove bone and skin it well. Cut from a piece of salt pork fifteen thin one-inch strips, then with aid of a small larding needle lard surface of fish with strips. Place a mirepoix in braising pan, lay fish over, season with a teaspoon salt and half teaspoon pepper. Pour in a half gill white wine and one and a half gills broth, cover fish with a buttered paper, place lid on pan and set in oven for forty-five minutes. Remove, carefully lift up fish with two skimmers and place on a hot dish over a bed of sorrel. Pour a half gill demi-glace in the fish gravy, let reduce on open fire to one gill, then strain it over fish and serve.