Take what is left of it after dinner, and put it into a deep dish with a close cover. Having saved some of the water in which the fish was boiled, take a quart of it, and season it with half an ounce of whole pepper, and half an ounce of whole allspice, half a pint of the best vinegar, and a tea-spoonful of salt. Boil it; and when cold, pour it over the fish, and cover it closely again. In a cold place, and set on ice, it will keep a day or two, and may be eaten at breakfast or supper. If much of the salmon has been left, you must proportion a larger quantity of the pickle. Boil salmon trout in a similar manner. TO BAKE FRESH SALMON WHOLE Having cleaned a small or moderate sized salmon, season it with salt, pepper, and powdered mace rubbed on it both outside and in. Skewer it with the tail turned round and put to the mouth. Lay it on a stand or trivet in a deep dish or pan, and stick it over with bits of butter rolled in flour. Put it into the oven, and baste it occasionally, while baking, with its own drippings. Garnish it with horseradish and sprigs of curled parsley, laid alternately round the edge of the dish; and send to table with it a small tureen of lobster sauce. Salmon trout may be drest in the same manner. SALMON BAKED IN SLICES. Take out the bone and cut the flesh into slices. Season them with cayenne and salt. Melt two ounces of butter that has been rolled in flour, in a half pint of water, and mix with it two large glasses of port wine, two table-spoonfuls of catchup, and two anchovies. This allowance is for a small quantity of salmon. For a large dish you must proportion the ingredients accordingly. Let the anchovies remain in the liquid till they are dissolved. Then strain it and pour it over the slices of salmon. Tie a sheet of buttered paper over the dish, and put it into the oven. You may bake trout or carp in the same manner. SALMON STEAKS Split the salmon and take out the bone as nicely as possible, without mangling the flesh. Then cut it into fillets or steaks about an inch thick. Dry them lightly in a cloth, and dredge them with flour. Take care not to squeeze or press them. Have ready some clear bright coals, such as are fit for beef-steaks. Let the gridiron be clean and bright, and rub the bars with chalk to prevent the fish from sticking. Broil the slices thoroughly, turning them with steak tongs. Send them to table hot, wrapped in the folds of a napkin that has been heated. Serve up with them anchovy, or prawn, or lobster sauce. Many epicures consider this the best way of cooking salmon. Another way, perhaps still nicer, is to take some pieces of white paper and butter them well. Wrap in each a slice of salmon, securing the paper around them, with a string or pins. Lay them on a gridiron, and broil them over a clear but moderate fire, till thoroughly done. Take off the paper, and send the cutlets to table hot, garnished with fried parsley. Serve up with them prawn or lobster sauce in a boat.