This way of cooking fresh salmon is a pleasant change from the
ordinary ways of cooking it. Slice one and one-½ pounds of salmon
into pieces one inch square; put the pieces in a stewpan with ½ a cup-ful of water, a bit of salt, a bit of white pepper,
one clove, one blade of mace, three pieces of sugar, one shallot
and a heaping tea-spoonful of mustard mixed smoothly with ½ a
teacup-ful of vinegar.
Let this boil once and add six tomatoes peeled and cut into
tiny pieces, a few sprigs of parsley finely minced, and one wine glassful
of sherry. Let all simmer gently for ¾ of one hour.
Serve piping hot, and garnish with dry toast cut in triangular pieces.
Salmon fricasee is good, very cold, for luncheon or breakfast.