To Braise a Salmon

An eighteenth-century recipe for a Thames salmon as it might well have been served at Kew Palace. Mrs Glasse gives a slightly different recipe of which she says, “This is a fine Dish for a First Course.” Her recipe requires an eel for the stuffing, half a pound of butter and mushrooms, morels and truffles for the sauce. The following recipe, of much the same date, is <