_Ingredients._—2 slices of salmon, ¼ lb. butter, ½ teaspoonful of
chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste.
_Mode._—Lay the salmon in a 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; when done, take it out and drain
for a minute or two; lay it in a dish, pour caper sauce over it,
and serve. Salmon dressed in this way, with tomato sauce, is very
delicious. _Time._—About ¾ hour. _Average cost_, 1_s._ 3_d._ per lb.
_Sufficient_ for 4 or 5 persons. _Seasonable_ from April to August.
SALMON, Collared.
_Ingredients._—A piece of salmon, say 3 lb., a high seasoning of
salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves.
_Mode._—Split the fish; scale, bone, and wash it thoroughly clean;
wipe it, and rub in the seasoning inside and out; roll it up, and
bind firmly; lay it in a kettle, cover it with vinegar and water (1/3
vinegar, in proportion to the water); add the bay-leaves and a good
seasoning of salt and whole pepper, and simmer till done. Do not remove
the lid. Serve with melted butter or anchovy sauce. For preserving the
collared fish, boil up the liquor in which it was cooked, and add a
little more vinegar. Pour over when cold. _Time._—¾ hour, or rather
more.
SALMON, Crimped.
Salmon is frequently dressed in this way at many fashionable tables,
but must be very fresh, and cut into slices 2 or 3 inches thick. Lay
these in cold salt and water for 1 hour; have ready some boiling water,
salted, and well skimmed; put in the fish, and simmer gently for ¼
hour, or rather more; should it be very thick, garnish the same as
boiled salmon, and serve with the same sauces. _Time._—¼ hour, more or
less, according to size.
_Note._—Never use vinegar with salmon, as it spoils the taste and
colour of the fish.
SALMON, Curried.
_Ingredients._—Any remains of boiled salmon, ¾ pint of strong or medium
stock, 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 ½ lemon, cayenne and salt to taste. _Mode._—Cut up the onions
into small pieces, and fry them of a pale brown in the butter; add all
the ingredients but the salmon, and simmer gently till the onion is
tender, occasionally stirring the contents; cut the salmon into small
square pieces, carefully take away all skin and bone, lay it in the
stewpan, and let it gradually heat through; but do not allow it to boil
long. _Time._—¾ hour. _Average cost_, exclusive of the cold fish, 9_d._