217. Salmon, Sauce Matelote.—Cook three good slices of salmon as directed in the last, or a large salmon peal trussed in the form of the letter S, dress it upon a dish without a napkin, having previously drained off all the water; have ready one quart of matelote sauce, under or over.
To broil salmon, dip each piece in flour, put it on a gridiron, fifteen minutes will give it a nice pale color; it should be served with Dutch or caper sauce.
Cod.—This fish, like the former, belongs to the northern parts of the world; its flavor and quality, like terrestrial animals, depend greatly on its feeding-place, a few miles making a marked difference; it is exceedingly voracious. Those are best with a small head and thick at the neck.