Sauces for roast or boil’d Salmon


Take the gravy of the salmon, or oyster liquor, beat it up thick with beaten butter, claret wine, nutmeg, and some slices of orange.

Otherways, with gravy of the salmon, butter, juyce of orange or lemon, sugar, and cinamon, beat up the sauce with the butter pretty thick, dish up the salmon, pour on the sauce, and lay it on slices of lemon.

Or beaten butter, with slices of orange or lemon, or the juyce of them, or grape verjuyce and nutmeg.

Otherways, the gravy of the salmon, two or three anchoves dissolved in it, grated nutmeg, and grated bread beat up thick with butter, the yolk of an egg and slices of oranges, or the juyce of it.