Truss a small salmon in the form of the letter S, and boil it as
previously; dish it without a napkin, and have ready the following
sauce: peel four large onions, cut them in slices, and put them into a
stewpan with six tablespoonfuls of salad oil; fry them a light brown
colour, then pour off the oil, and add two glasses of port wine, three
cloves, one blade of mace, a sprig of thyme, a bay-leaf, one teaspoonful
of salt, two of sugar, twenty spoonfuls of brown sauce (No. 1), and six
of brown gravy (No. 135); reduce it over a sharp fire a quarter of an
hour, rub it through a tammie, and place it again in a stewpan; boil it
again a short time, and finish with one ounce of anchovy butter (No.
78), and two spoonfuls of Harvey sauce; then place a border of mashed
potatoes round the fish, upon which dish a border of quenelles of
whiting (No. 124); and upon every other quenelle stick a prawn, pour the
sauce over the fish, and a mazarine sauce over the quenelles; serve very
hot.