FRICASSEE SALMON

FRICASSEE SALMON.

Cut one and one-half pounds of salmon
into pieces one inch square; put the pieces in a stew pan with half a cupful of water, a little salt, a little white pepper, one clove, one
blade of mace, three pieces of sugar, one shallot and a heaping teaspoonful of mustard mixed smoothly with half a teacupful of vinegar. Let this boil up 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 three-quarters of
an hour. Serve very hot, and garnish with dry toast cut in triangular pieces. This dish is also good, served cold, for lunch or breakfast.