A Couple Of Salmon Recipes

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 thatand add a little more vinegar. Pour over when cold.
no blood is left inside; lay it in the fish-kettle withTime. 3/4 hour, or rather more.
sufficient cold water to cover it, adding salt in theCurried salmon. ---------------
above proportion. Bring it quickly to a boil, take off allIngredients:- 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 fromof curry-powder, 1 teaspoonful of Harvey's sauce, 1
the bone. Experience alone can teach the cook to fixteaspoonful of anchovy sauce, 1 oz. of butter, the
the time for boiling fish; but it is especially to bejuice 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 itthem of a pale brown in the butter; add all the
remain in the kettle after it is sufficiently cooked, asingredients 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 itthe salmon into small square pieces, carefully take
warm by means of warm cloths laid over it. Serve onaway all skin and bone, lay it in the stewpan, and let
a hot napkin, garnish with cut lemon and parsley, andit gradually heat through; but do not allow it to boil
send lobster or shrimp sauce, and plain melted butterlong.
to table with it. A dish of dressed cucumber usuallyTime. 3/4 hour.
accompanies this fish.Salmon cutlets. ---------------
Time. 8 minutes to each lb. for large thick salmon; 6Cut 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 thiseach slice on a separate piece, with their ends
fish; and a little of the juice squeezed over it istwisted; broil gently over a clear fire, and serve with
considered by many persons a most agreeableanchovy 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 withTime. 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, 1/2little 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 piecesthickening 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 itand salt to taste.
frequently; when done, take it out and drain for aMode:- Rub the bottom of a stewpan over with
minute or two; lay it in a dish, pour caper sauce overbutter, and put in the shalots, herbs, bay-leaves,
it, and serve. Salmon dressed in this way, withcarrots, 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 highsoon as the fish is sufficiently cooked, take away all
seasoning of salt, pounded mace, and pepper; waterthe 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 itthicken with butter and flour, and put in the
thoroughly clean; wipe it, and rub in the seasoninganchovies, lemon-juice, cayenne, and salt; lay the
inside and out; roll it up, and bind firmly; lay it in asalmon 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 aTime. 1-1/4 hour.
good seasoning of salt and whole pepper, and