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Salmon, Baltimore

Place three slices fresh salmon, three-quarters of a pound each, in a frying pan. Season with a teaspoon salt and half teaspoon white pepper, adding a gill white wine, a gill cold water and half ounce butter. Cover the fish with a lightly buttered paper, boil on the fire for two minutes, then set in the oven to bake for twenty minutes. Remove, dress the salmon on a hot dish, then take out bones from the centre and keep warm.

Add eighteen freshly opened oysters to the fish liquor, boil for three minutes on the range; lift up the oysters with the skimmer and place six on top of each slice of fish. Reduce the fish gravy to about half gill, then pour in one gill hot demi-glace. Mix well and let briskly boil for five minutes. Strain the gravy over the fish and serve.