Cut some slices of fresh salmon the thickness of your thumb,
put them in a stew-pan with a little onion, white pepper and
mace, and a bunch of sweet herbs, pour over it half a pint of
white wine, half a jill of water, and four ounces of butter (to a
pound and half of salmon;) cover the stew-pot close, and
stew it half an hour; then take out the salmon, and place it on
the dish; strain off the liquor, and have ready craw-fish,
pick’d from the shell, or lobster cut in small pieces; pound the
shells of the craw-fish, or the seeds of the lobster, and give it
a turn in the liquor; thicken it, and serve it up hot with the
craw-fish, or lobster, over the salmon.
Tags: Fish Recipes
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