No. 53 Salmon Fillets
Take 5 pounds of salmon, cut it down the back, and take out the fillets. Lard it very close with thin strips of lard, put on with larding-needle. Put on gridiron, broil it; put butter, pepper, and salt on when broiling. After it is done, take 1 quart of oysters to one dish of fillets; drain the oysters of all liquor; fricassee them. Take 1 teacupful of cream, 1 tablespoonful of flour, 1 tablespoonful of butter, put in a little mace to season, and make a sauce; then put in the oysters, and let it boil up once to get done. Pour in 1 wine-glass of wine. Take your fish, lap the ends over each other on the dish; pour your oysters in center. Take 1 scoop French potatoes, and put four piles around the dish. These potatoes must be boiled in lard and seasoned to taste.