• 2 lb. salmon (middle) (approx.)
• salt and pepper
• grated nutmeg
• 2

Cut the fish into 2–3 even-sized slices and place in a well-buttered fireproof dish. Season with salt, pepper and a little grated nutmeg. Chop the shallots and sprinkle over with the parsley. Dot a little butter on top of the fish. Moisten with the wine or cider (if used), and bake for about 15 min. in a fairly hot oven (375° F., Gas 5), basting the fish frequently. When done, dish up an