Steamed salmon.

Components:- 6 oz. of salt to every gallon of water, adequate water to cover the fish.

Mode:- Scale and tidy the fish, and also be specific that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, including salt in the above percentage. Bring it promptly to a boil, remove all the residue, and also allow it simmer carefully till the fish is done, which will certainly be when the meat divides easily from the bone. Experience alone can teach the cook to deal with the moment for boiling fish; however it is especially to be remembered, that it should never be underdressed, as after that nothing is much more unwholesome. Neither let it remain in the pot after it is adequately prepared, as that would certainly make it insipid, watery, and also colourless. Drain it, and otherwise wanted for a few minutes, maintain it warm using cozy fabrics laid over it. Offer on a warm paper napkin, garnish with cut lemon as well as parsley, and send out lobster or shrimp sauce, as well as simple dissolved butter to table with it. A dish of dressed cucumber typically accompanies this fish.

Time. 8 mins to each lb. for big thick salmon; 6 minutes for slim fish.

Keep in mind. Cut lemon needs to be placed on the table with this fish; as well as a little of the juice pressed over it is taken into consideration by many individuals a most acceptable enhancement. Boiled peas are likewise, by some lovers, thought about specifically adjusted to be served with salmon.

Salmon and caper sauce.

Active ingredients:- 2 pieces of salmon, 1/4 lb. batter, 1/2 teaspoonful of sliced parsley, 1 shalot; salt, pepper, as well as grated nutmeg to taste.

Setting:- Lay the salmon in a baking-dish, place pieces of butter over it, as well as include the various other ingredients, massaging a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a min or 2; lay it in a dish, put caper sauce over it, and offer. Salmon dressed in by doing this, with tomato sauce, is extremely delicious.

Time. About 3/4 hr.

Collared salmon.

Components:- A piece of salmon, say 3 lbs., a high spices of salt, pounded mace, and also pepper; water and vinegar, 3 bay-leaves.

Mode:- Divide the fish; range, bone, and wash it thoroughly clean; wipe it, and also scrub in the spices in and out; roll it up, and also bind securely; lay it in a kettle, cover it with vinegar as well as water (1/3 vinegar, in percentage to the water); include the bay-leaves as well as an excellent seasoning of salt and whole pepper, and also simmer till done. Do not eliminate the lid. Offer with melted butter or anchovy sauce. For preserving the collared fish, boil up the alcohol in which it was cooked, and add a little bit even more vinegar. Put over when cold.

Time. 3/4 hr, or instead more.

Curried salmon.

Active ingredients:- Any remains of boiled salmon, 3/4 pint of solid or moderate supply, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey’s sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and also salt to taste.

Setting:- Cut up the onions into little items, as well as fry them of a light brown in the butter; include all the ingredients yet the salmon, and also simmer gently till the onion is tender, periodically mixing the components; cut the salmon right into small square items, meticulously take away all skin as well as bone, lay it in the stewpan, and also allow it progressively warm through; however do not permit it to boil long.

Time. 3/4 hr.

Salmon cutlets.

Cut the pieces 1 inch thick, and also period them with pepper and also salt; butter a sheet of white paper, lay each piece on a different item, with their ends turned; broil delicately over a clear fire, and also offer with anchovy or caper sauce. When higher seasoning is needed, include a few sliced natural herbs and also a little seasoning.

Time. 5 to 10 mins.

Salmon a la genevese.

Ingredients:- 2 slices of salmon, 2 sliced shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, battered mace, pepper and salt to preference, 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and also flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne as well as salt to preference.

Setting:- Scrub the bottom of a stewpan over with butter, as well as put in the shalots, natural herbs, bay-leaves, carrots, mace, and also seasoning; stir them for 10 mins over a clear fire, as well as include the Madeira or sherry; simmer carefully for 1/2 hr, and also strain through a filter over the fish, which stew in this gravy. As quickly as the fish is completely cooked, take away all the alcohol, except a little to maintain the salmon moist, and put it right into an additional stewpan; include the supply, enlarge with butter and also flour, as well as put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot meal, pour over it part of the sauce, and also serve the rest in a tureen.

Time. 1-1/4 hour.