4 tablespoonfuls Crisco
2 tablespoonfuls flour
1 teaspoonful lemon juice
3 anchovies
1 tablespoonful chopped parsley
Pepper to taste
2 cupfuls fish stock, or milk and water
_For fish._ Mix Crisco with shallot, gherkin, anchovy, and seasonings,
lay salmon in this mixture and let it "marinade," as it is called, for
one hour. At the end of that time lift it out; do not shake off any
ingredients that are sticking to it. Now lay it in a well Criscoed
fireproof dish, cover it with a greased paper, and bake in moderate
oven for thirty minutes.
_For sauce._ Melt Crisco in small saucepan, stir in flour, add fish
stock and stir until it boils and thickens. Rub anchovies through fine
sieve, and add with seasonings. Serve in hot tureen with fish.