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