The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

a light colour. No. 234. _John Dorée à la Crème (gratiné.)_ Proceed as for Turbot à la crème gratiné (No. 211). No. 235. _John Dorée à la Hollandaise._ Proceed as for Turbot à la Hollandaise (No. 206). No. 236. _Saumon._ The Thames salmon used to be reckoned the most recherché; but since so many steam-boats have been introduced upon the surface of that noble river, and the tunnel has been built, introducing their greatest enemies, human beings, both above and below their liquid habitation, they have fled to the ocean for protection, and are now no longer discernible from their once commoner brethren. But the Severn salmon is now esteemed the best; the crimped is in the highest favour with the gourmets. It would be useless to make any observations about this fish, as it is well known to range as one of the highest order. No. 237. _Saumon au naturel._ Put your fish in cold water (using a pound of salt to every six quarts of water), let it be well covered with water, and set it over a moderate fire; when it begins to simmer, set it on the side of the fire. If the fish weighs four pounds, let it simmer half an hour; if eight pounds, three quarters of an hour, and so on in proportion; dish it on a napkin, and serve lobster or shrimp sauce in a boat. (See those sauces, Nos. 68 and 73.) No. 238. _Crimped Salmon au naturel._ Have two quarts of water boiling in a stewpan, with half a pound of salt, in which place two slices of crimped salmon (if more than two required, put more water in proportion), boil them quickly for a quarter of an hour or twenty minutes; try the bone in the centre, and if it leaves easily, the fish is done; avoid leaving the fish in water after it is done, as it destroys its aroma; but if not ready, cover it over with a wet napkin, and stand it in the hot closet; dish on a napkin, and serve either lobster or shrimp