Salmon En Maigre

Cut some slices of fresh salmon the thickness of your thumb, put them in a stew-pan with a little onion, white pepper
and mace, and a bunch of sweet herbs, pour over it half a pint of white wine, half a jill of water, and four ounces of
butter (to a pound and half of salmon;) cover the stew-pot close, and stew it half an hour; then take out the salmon,
and place it on the dish; strain off the liquor, and have ready craw-fish, pick'd from the shell, or lobster cut in small
pieces; pound the shells of the craw-fish, or the seeds of the lobster, and give it a turn in the liquor; thicken it, and
serve it up hot with the craw-fish, or lobster, over the salmon.