Slit a large eel open, take out the bone and remove the
meat from it. Chop the meat fine with two anchovies, some
Lemon-peel cut fine, a little pepper and grated nutmeg, with
some parsley and thyme cut small, and the yolk of an egg
boiled hard. Mix them all together, and roll them up in a
piece of butter. Then take a large piece of fine salmon, or a
salmon trout, and put this forcemeat into the belly of the
fish. Sew it up, and lay it in an oval stew-pan that will ,just
 hold it. Next put half a pound of fresh butter into a stew-
pan, and when it is melted shake in a little flour. Stir it
till it is a little brown, and put to it a pint of fish broth
and a pint of Madeira. Season with pepper, salt, mace,
and cloves, and put in an onion and a bunch of sweet herbs.
Stir all together and put it to the fish ; cover it very close,
and let it stew. When the fish is almost done, put in some
fresh and pickled mushrooms, truffles, or morels, cut in pieces,
and let them stew till the fish is quite done. Take up
the salmon carefully, lay it in a dish, and put the sauce
over it.
 
 
 

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