From:
The Thorough Good Cook
Fish: 20. Salmon a la Braise
Slit a large
eel open, take out the
bone and remove the
meat from it. Chop the meat fine with two
anchovies, some
lemon-
peel cut fine, a little
pepper and grated
nutmeg, with some
parsley and
thyme cut small, and the
yolk of an
egg boiled hard. Mix them all together, and roll them up in a piece of
butter. Then take a large piece of fine
salmon, or a salmon
trout, and put this
forcemeat into the belly of the fish.
Sew it up, and lay it in an
oval stew-pan that will just hold it. Next put half a pound of
fresh butter into a stew-pan, and when it is melted shake in a little
flour. Stir it till it is a little brown, and put to it a pint of
fish broth and a pint of
Madeira. Season with pepper, salt,
mace, and
cloves, and put in an
onion and a bunch of sweet
herbs. Stir all together and put it to the
fish; cover it very close, and let it
stew. When the fish is almost done, put in some fresh and pickled
mushrooms,
truffles, or
morels, cut in pieces, and let them stew till the fish is quite done. Take up the salmon carefully, lay it in a
dish, and put the
sauce over it.