| Boiled salmon. -------------- | | | | seasoning of salt and whole pepper, and |
| Ingredients:- 6 oz. of salt to each | | | | simmer till done. Do not remove the lid. |
| gallon of water, sufficient water to | | | | Serve with melted butter or anchovy |
| cover the fish. | | | | sauce. For preserving the collared fish, |
| Mode:- Scale and clean the fish, and be | | | | boil up the liquor in which it was |
| particular that no blood is left inside; | | | | cooked, and add a little more vinegar. |
| lay it in the fish-kettle with | | | | Pour over when cold. |
| sufficient cold water to cover it, | | | | Time. 3/4 hour, or rather more. |
| adding salt in the above proportion. | | | | Curried salmon. --------------- |
| Bring it quickly to a boil, take off all | | | | Ingredients:- Any remains of boiled |
| the scum, and let it simmer gently till | | | | salmon, 3/4 pint of strong or medium |
| the fish is done, which will be when the | | | | stock, 1 onion, 1 tablespoonful of |
| meat separates easily from the bone. | | | | curry-powder, 1 teaspoonful of Harvey's |
| Experience alone can teach the cook to | | | | sauce, 1 teaspoonful of anchovy sauce, 1 |
| fix the time for boiling fish; but it is | | | | oz. of butter, the juice of 1/2 lemon, |
| especially to be remembered, that it | | | | cayenne and salt to taste. |
| should never be underdressed, as then | | | | Mode:- Cut up the onions into small |
| nothing is more unwholesome. Neither let | | | | pieces, and fry them of a pale brown in |
| it remain in the kettle after it is | | | | the butter; add all the ingredients but |
| sufficiently cooked, as that would | | | | the salmon, and simmer gently till the |
| render it insipid, watery, and | | | | onion is tender, occasionally stirring |
| colourless. Drain it, and if not wanted | | | | the contents; cut the salmon into small |
| for a few minutes, keep it warm by means | | | | square pieces, carefully take away all |
| of warm cloths laid over it. Serve on a | | | | skin and bone, lay it in the stewpan, |
| hot napkin, garnish with cut lemon and | | | | and let it gradually heat through; but |
| parsley, and send lobster or shrimp | | | | do not allow it to boil long. |
| sauce, and plain melted butter to table | | | | Time. 3/4 hour. |
| with it. A dish of dressed cucumber | | | | Salmon cutlets. --------------- |
| usually accompanies this fish. | | | | Cut the slices 1 inch thick, and season |
| Time. 8 minutes to each lb. for large | | | | them with pepper and salt; butter a |
| thick salmon; 6 minutes for thin fish. | | | | sheet of white paper, lay each slice on |
| Note. Cut lemon should be put on the | | | | a separate piece, with their ends |
| table with this fish; and a little of | | | | twisted; broil gently over a clear fire, |
| the juice squeezed over it is considered | | | | and serve with anchovy or caper sauce. |
| by many persons a most agreeable | | | | When higher seasoning is required, add a |
| addition. Boiled peas are also, by some | | | | few chopped herbs and a little spice. |
| connoisseurs, considered especially | | | | Time. 5 to 10 minutes. |
| adapted to be served with salmon. | | | | Salmon a la genevese. |
| Salmon and caper sauce. | | | | -------------------- |
| ----------------------- | | | | Ingredients:- 2 slices of salmon, 2 |
| Ingredients:- 2 slices of salmon, 1/4 | | | | chopped shalots, a little parsley, a |
| lb. batter, 1/2 teaspoonful of chopped | | | | small bunch of herbs, 2 bay-leaves, 2 |
| parsley, 1 shalot; salt, pepper, and | | | | carrots, pounded mace, pepper and salt |
| grated nutmeg to taste. | | | | to taste, 4 tablespoonfuls of Madeira, 1 |
| Mode:- Lay the salmon in a baking-dish, | | | | 2 pint of white stock, thickening of |
| place pieces of butter over it, and add | | | | butter and flour, 1 teaspoonful of |
| the other ingredients, rubbing a little | | | | essence of anchovies, the juice of 1 |
| of the seasoning into the fish; baste it | | | | lemon, cayenne and salt to taste. |
| frequently; when done, take it out and | | | | Mode:- Rub the bottom of a stewpan over |
| drain for a minute or two; lay it in a | | | | with butter, and put in the shalots, |
| dish, pour caper sauce over it, and | | | | herbs, bay-leaves, carrots, mace, and |
| serve. Salmon dressed in this way, with | | | | seasoning; stir them for 10 minutes over |
| tomato sauce, is very delicious. | | | | a clear fire, and add the Madeira or |
| Time. About 3/4 hour. | | | | sherry; simmer gently for 1/2 hour, and |
| Collared salmon. ---------------- | | | | strain through a sieve over the fish, |
| Ingredients:- A piece of salmon, say 3 | | | | which stew in this gravy. As soon as the |
| lbs., a high seasoning of salt, pounded | | | | fish is sufficiently cooked, take away |
| mace, and pepper; water and vinegar, 3 | | | | all the liquor, except a little to keep |
| bay-leaves. | | | | the salmon moist, and put it into |
| Mode:- Split the fish; scale, bone, and | | | | another stewpan; add the stock, thicken |
| wash it thoroughly clean; wipe it, and | | | | with butter and flour, and put in the |
| rub in the seasoning inside and out; | | | | anchovies, lemon-juice, cayenne, and |
| roll it up, and bind firmly; lay it in a | | | | salt; lay the salmon on a hot dish, pour |
| kettle, cover it with vinegar and water | | | | over it part of the sauce, and serve the |
| (1/3 vinegar, in proportion to the | | | | remainder in a tureen. |
| water); add the bay-leaves and a good | | | | Time. 1-1/4 hour. |