Ingredients:- vi oz. of salt to every gallon of water, adequate water to hide the fish.
Mode:- Scale and clean the fish, and be explicit that no blood is left inside; lay it in the fish-kettle with adequate cold water to hide it, adding salt in the higher than proportion. Bring it quickly to a boil, embark all the scum, and let it simmer gently until the fish is completed, which is able to be once the meat separates easily from the bone. expertise alone will teach the cook to fix the time for boiling fish; however it's especially to be remembered, that it ought to ne'er be underdressed, as then nothing is more nauseous. Neither let it remain in the kettle once it's sufficiently grilled, as that may render it insipid, watery, and colourless. Drain it, and if not wished for a few minutes, keep it heat by means that of heat cloths set over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber typically accompanies this fish.
Time. eight minutes to every avoirdupois unit. for large thick salmon; vi minutes for thin fish.
Note. Cut lemon ought to be put on the table with this fish; and a little of the juice squeezed over it's thought of by several persons a most agreeable addition. stewed peas are, by some connoisseurs, thought of especially tailored to be served with salmon.
Salmon and sauce.
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Ingredients:- two slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of shredded parsley, one shalot; salt, pepper, and grated nutmeg to taste.
Mode:- Lay the salmon in an exceedingly baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; once done, take it out and drain for a minute or two; lay it in an exceedingly dish, pour sauce over it, and serve. Salmon wearing this fashion, with pasta sauce, is very delicious.
Time. regarding 3/4 hour.
Collared salmon.
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Ingredients:- a chunk of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves.
Mode:- Split the fish; scale, bone, and wash it totally clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in an exceedingly kettle, cowl it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a decent seasoning of salt and whole pepper, and simmer until done. do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor within which it absolutely was grilled, and add a little more vinegar. Pour over once cold.
Time. 3/4 hour, or rather more.
Curried salmon.
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Ingredients:- Any remains of stewed salmon, 3/4 pint of robust or medium stock, 1 onion, one tablespoon of curry-powder, one teaspoonful of Harvey's sauce, one teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to taste.
Mode:- divide the onions into little pieces, and fry them of a pale brown in the howeverter; add all the ingredients but the salmon, and simmer gently until the onion is tender, occasionally stirring the contents; cut the salmon into little sq. pieces, fastidiously exclude all skin and bone, lay it in the saucepan, and let it step by step heat through; however do not allow it to boil long.
Time. 3/4 hour.
Salmon cutlets.
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Cut the slices one inch thick, and season them with pepper and salt; butter a sheet of study, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fireplace, and serve with anchovy or sauce. once higher seasoning is required, add a few shredded herbs and a little spice.
Time. five to 10 minutes.
Salmon a la genevese.
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Ingredients:- two slices of salmon, two shredded shalots, a little parsley, a small bunch of herbs, two bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, four tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, one teaspoonful of essence of anchovies, the juice of one lemon, cayenne and salt to taste.
Mode:- Rub very cheap of a saucepan over with butter, and place in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fireplace, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, that stew in this gravy. As before long as the fish is sufficiently grilled, exclude all the liquor, except a little to stay the salmon moist, and place it into another stewpan; add the stock, thicken with butter and flour, and place in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the rest in an exceedingly serving dish.
Time. 1-1/4 hour.
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