Ingredients. - Two eggs. Salt and pepper. A tablespoonful of French vinegar. Parsley. Gherkins or capers. One gill of oil.

Time required, about fifteen minutes.

To Cook Salmon:

1. Take a thick slice of salmon weighing one pound.

2. Cut it into two thin slices, as it will cook better than in a thick piece.

3. Put the salmon in a basin of cold water and wash it well.

. 4. Take it out of the basin and dry it well with a cloth.

5. Take a plate and pour on it about a gill of salad-oil.

6. Dip the slices of salmon into the oil on both sides; the oil will prevent the fish from drying while cooking.

7. Season the slices on both sides with pepper and salt.

8. Take a gridiron and heat it on both sides by the fire; this is to prevent the fish sticking.

9. When the gridiron is hot, place on the slices of salmon, and let them grill for a quarter of an hour.

10. Turn the gridiron occasionally, so as to cook the fish on both sides, which should become of a pale-brown color.

11. When the fish is quite done, remove the bone in the centre of each slice. Serve the salmon on a napkin on a hot dish.

For Tartare-Sauce

1. Take two eggs, and put the yolks into one basin, and the whites (which will not be wanted) into another basin.

2. Take a wooden spoon and just stir the yolks enough to break them.

3. Add to them a salt-spoonful of salt and half a salt-spoonful of pepper, and a tablespoonful of French vinegar.

4. Take a bottle of salad-oil, and, putting your thumb half over the top, pour in, drop by drop, the oil, stirring well with a whisk the whole time; a gill of oil will be sufficient.

5. If the sauce is not sharp enough to taste, add a little more vinegar, stirring it in smooth.

6. Now stir in a teaspoonful of ready-made mustard, or tarragon-vinegar if it is liked.

7. Take a small bunch of parsley and put it in a small saucepan of boiling water, with a little salt and soda, for two or three seconds.

N. B. - Soda is to keep the parsley green.

N. B. - This is called " blanching " or " parboiling " parsley.

8. Take the parsley out and dry it thoroughly by squeezing it in a cloth. Put it on a board and chop it up fine. There should be a teaspoonful.

9. Take a few gherkins or capers and chop them up fine on a board. There should be enough to fill a tablespoon.

10. Take these chopped gherkins or capers, and the chopped parsley, and put them all into the sauce, and mix them in with a spoon.

11. Serve the sauce in a sauce-tureen.