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