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Salmon, London Style

Procure a three-pound piece fresh salmon, tail part, split in two, remove spinal bone, and cut each half into three even strips lengthwise. With a larding needle and thin strips of larding pork neatly lard the surface of each piece, then place fish in a lightly buttered baking dish, larded side up. Season with a half teaspoon salt and three saltspoons pepper, squeeze over the juice of a quarter lemon, pour in one gill white wine, cover the salmon with a sheet buttered paper and set in the oven for thirty-five minutes, then remove. Mix in a saucepan a level tablespoon butter with a teaspoon flour, then strain fish gravy into pan and stir on range until it comes to a boil, pour sauce over fish and serve.