Give your food an extra favor with a special sauce


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A Couple Of Salmon Recipes

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 ofsauce. 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; layTime.  3/4  hour,  or  rather  more.
it in the fish-kettle with sufficient cold
water to cover it, adding salt in the aboveCurried  salmon. ---------------
proportion. Bring it quickly to a boil, take
off all the scum, and let it simmer gentlyIngredients:- Any remains of boiled salmon, 3
till the fish is done, which will be when the4 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 fixof Harvey's sauce, 1 teaspoonful of anchovy
the time for boiling fish; but it issauce, 1 oz. of butter, the juice of 1/2
especially to be remembered, that it shouldlemon,  cayenne  and  salt  to  taste.
never be underdressed, as then nothing is
more unwholesome. Neither let it remain inMode:- 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, andadd all the ingredients but the salmon, and
colourless. Drain it, and if not wanted for asimmer gently till the onion is tender,
few minutes, keep it warm by means of warmoccasionally 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 sendtake away all skin and bone, lay it in the
lobster or shrimp sauce, and plain meltedstewpan, and let it gradually heat through;
butter to table with it. A dish of dressedbut  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 tableCut the slices 1 inch thick, and season them
with this fish; and a little of the juicewith pepper and salt; butter a sheet of white
squeezed over it is considered by manypaper, lay each slice on a separate piece,
persons a most agreeable addition. Boiledwith 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 servedsauce. 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, 1Ingredients:- 2 slices of salmon, 2 chopped
shalot; salt, pepper, and grated nutmeg toshalots, 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, placeMadeira, 1/2 pint of white stock, thickening
pieces of butter over it, and add the otherof butter and flour, 1 teaspoonful of essence
ingredients, rubbing a little of theof 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 sauceMode:- Rub the bottom of a stewpan over with
over it, and serve. Salmon dressed in thisbutter, 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, andsalmon 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 washlemon-juice, cayenne, and salt; lay the
it thoroughly clean; wipe it, and rub in thesalmon on a hot dish, pour over it part of
seasoning inside and out; roll it up, andthe sauce, and serve the remainder in a
bind firmly; lay it in a kettle, cover ittureen.
with vinegar and water (1/3 vinegar, in
proportion to the water); add the bay-leavesTime. 1-1/4 hour.
and a good seasoning of salt and whole



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