acidulated water. Drain, cool, and skin. Put into a preserving-kettle
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two quarts of vinegar, one cupful of boiling water, four blades of
mace, two tablespoonfuls of sugar, a dozen cloves, two tablespoonfuls
of mustard seed, an onion sliced, a dozen pepper-corns, one small
red pepper, two bay-leaves, and a teaspoonful of celery seed. Bring
to the boil, put in the fish, boil up once and cool. Let stand for
two or three days before using.
PICKLED SALMON--III
Boil large pieces of salmon in salted and acidulated water, drain,
and cool. Add one quart of the water in which the fish was cooked,
two quarts of vinegar, a tablespoonful of pepper-corns, grated
nutmeg and a dozen blades of mace. Boil for half an hour and cool.
Pour over the salmon, add a tablespoonful of olive-oil, cover,
and keep in a cool place for two or three days before using.
SPICED SALMON
Mix half a cupful of vinegar, the juice of half a lemon, two cloves,
a bay-leaf, an inch of stick cinnamon, a teaspoonful of salt and
a pinch of black pepper. Bring to the boil and pour over salmon
steaks which have been boiled, drained, and cooled. Let stand for
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two or three hours before serving.
SALMON SOUFFLÉ
Cook together one tablespoonful each of butter and flour, add one
cupful of milk, and cook until thick, stirring constantly. Add half
a cupful of stale bread crumbs, a teaspoonful of grated onion,
a tablespoonful of Worcestershire Sauce, a teaspoonful of minced
parsley, and the yolks of three eggs, well-beaten. Add one cupful
of flaked salmon, mix thoroughly, and fold in the salmon, and bake
in a pan of hot water in a moderate oven for forty-five minutes.
Serve with any preferred sauce.
SALMON ON TOAST
Reheat two cupfuls of cold salmon steaks in a cupful of Drawn-Butter
Sauce, seasoning with salt and red pepper. Take from the fire and
add one egg beaten light with three tablespoonfuls of cream. Pour
over slices of fried bread, sprinkle with minced parsley, and serve.
SALMON TIMBALES
Flake a pound of cooked salmon and rub to a paste. Season with salt,
pepper, and grated onion, add a tablespoonful of chopped almonds and
[Page 292]
the unbeaten whites of three eggs. Mix thoroughly and stir in one
cupful of cream whipped solid. Put into small buttered moulds, set
into boiling water, and bake for twenty minutes. Turn out and serve
with Hollandaise Sauce.
SALMON TURBOT--I
Cook together two tablespoonfuls of butter and three of flour.
Add two cupfuls of milk and cook until thick, stirring constantly.
Take from the fire, add two eggs, well beaten, a teaspoonful of
minced parsley and the juice of half a lemon. Put into a baking-pan
alternate layers of the sauce and cold flaked salmon, cover with
crumbs, dot with butter, and brown in the oven.
SALMON TURBOT--II
Cook together one tablespoonful each of butter and flour, add two
cupfuls of milk and cook until thick, stirring constantly. Take from
the fire, add two tablespoonfuls of butter, and salt and pepper to
season. Put a layer of flaked salmon into a buttered baking-dish,
spread with the sauce, and repeat until the dish is full, having
crumbs and butter on top. Bake for half an hour.
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SALMON BOX
Line a square tin mould with hot boiled rice, fill the centre with
cold boiled salmon flaked and seasoned with salt, pepper, and grated
nutmeg. Cover with rice, steam for an hour, turn out on a platter,
and serve with Egg Sauce.
SALMON WITH CUCUMBER SAUCE
Put a large cut of salmon into a buttered saucepan with salt, pepper,
a bunch of parsley, a chopped onion, and sweet herbs. Add half a
cupful of white wine and enough stock to cover. Simmer until the
fish is done and drain carefully. Strain the liquid and thicken
with flour cooked in butter. Peel and slice three small cucumbers,
parboil in salted water, drain, and fry in butter with a little
sugar. Add to the sauce with a tablespoonful of butter and the
juice of a lemon. Pour over the fish and serve.
SALMON CROQUETTES--I
Cook together one tablespoonful of butter and two tablespoonfuls
of flour, add one cupful of cream, and cook until thick, stirring
constantly. Take from the fire, add one egg well beaten, and one
pound of cold cooked salmon flaked. Let cool, shape into croquettes,
[Page 294]
dip into egg and crumbs, and fry in deep fat. Serve with any
preferred sauce.
SALMON CROQUETTES--II
Cook together one tablespoonful of butter and three tablespoonfuls
of flour. Add one cupful of cream, and cook until thick, stirring
constantly. Season with salt, red pepper, and minced parsley, take
from the fire, add the juice of a lemon and a can of flaked salmon.
Mix thoroughly and cool. Shape into croquettes, dip in egg and
crumbs, and fry in deep fat.
SALMON CROQUETTES--III
Cook together one tablespoonful of flour and two of butter, add a
cupful of cream or milk, and cook until thick, stirring constantly.
Take from the fire, add an egg well beaten, half a cupful of crumbs,
a small can of flaked salmon, and salt, red pepper, and powdered
mace to season. Mix thoroughly, cool, shape into croquettes, dip
into egg and crumbs, and fry in deep fat.
SALMON CROQUETTES--IV
Cook together two tablespoonfuls each of
[Page 295]
butter and flour and add one cupful of cream in which the yolks
of two eggs have been beaten. Cook until very thick, stirring
constantly. Take from the fire, add a pound can of salmon, flaked,
salt and pepper to season, and a teaspoonful of minced parsley. Stir
in the beaten whites of the eggs and cool. Shape into croquettes,
dip in egg and crumbs, fry in deep fat, and serve with Tomato Sauce.
SALMON CROQUETTES--V
Cook together two tablespoonfuls of butter and one of flour. Add
one cupful of milk and cook until thick, stirring constantly. Add
a small can of flaked salmon, pepper and salt to season, and three
eggs well beaten. Reheat, but do not boil. When it thickens, take
from the fire, and cool. When cold, shape into croquettes, dip
in egg and crumbs, and fry in deep fat.
SALMON CROQUETTES--VI
Cook together one tablespoonful of butter and two of flour. Add
one cupful of milk and cook until very thick, stirring constantly.
Season with salt, pepper, and celery salt. Add two cupfuls of canned
salmon freed from skin, fat, and bone and chopped fine. Mix thoroughly
and spread on a platter to cool. Shape into croquettes, dip in crumbs,
[Page 296]
then in beaten egg, then in crumbs, and fry in deep fat. Serve with
green peas.
SWEDISH SALMON CROQUETTES
Cook one cupful of white stock with a tablespoonful of butter,
the yolks of two eggs, and parsley, pepper and salt, and grated
onion to season. Add a can of flaked salmon and cook until thick,
stirring constantly. Cool, shape into croquettes, dip in egg and
crumbs, and fry in deep fat. Serve with Tartar Sauce.
SALMON CUTLETS
Cook together one tablespoonful of butter and three of flour. Add
one cupful of cream and cook until thick, stirring constantly. Add
a can of salmon, chopped, the juice of half a lemon, a tablespoonful
of minced parsley, and salt and red pepper to season. Mix thoroughly,
and cool. Shape into cutlets, dip in egg and crumbs and fry in
deep fat.
SALMON CHOPS
Prepare according to directions given for Salmon Croquettes, shape
into chops, dip into egg and crumbs, fry in deep fat, and serve
with Tartar Sauce.
[Page 297]
BAKED SALMON LOAF--I
Put a cupful of milk into a double-boiler and add enough bread
crumbs to make a smooth paste. Cook until thick, stirring constantly.
Add a can of salmon, chopped, half a cupful of cream, salt and
red pepper to season and three eggs beaten separately, folding
in the stiffly beaten whites last. Mix thoroughly, pour into a
buttered mould, set into a pan of hot water, and bake until firm
in a moderate oven.
SALMON LOAF--II
Mash a can of salmon, add the juice of a lemon, and half a cupful
of fresh bread-crumbs, three tablespoonfuls of minced parsley, four
tablespoonfuls of melted butter and four eggs beaten separately,
folding in the stiffly beaten whites last. Put into a buttered
mould and steam for an hour. Add to the oil drained from the salmon
one cupful of boiling milk, one tablespoonful of cornstarch rubbed
smooth in a little cold milk, and a tablespoonful of butter. Cook
until thick, stirring constantly, take from the fire, add one egg
well beaten, a teaspoonful of tomato catsup and mace and pepper to
season. Turn the mould out on a platter and pour the sauce around
it.
[Page 298]
SALMON LOAF--III
Flake a can of salmon and mix it with the pounded yolks of two
hard-boiled eggs, a tablespoonful of capers, and pepper, salt,
mace, and parsley to season. Dissolve a teaspoonful of anchovy paste
in a cupful of boiling water, add a tablespoonful of lemon-juice
and a tablespoonful of soaked gelatine. Heat until the gelatine is
dissolved and mix with the fish. Butter a mould and arrange upon
it the rings of the hard-boiled eggs. Put the fish into it and
put on ice until perfectly cold and firm. Turn out on a platter
and serve with Mayonnaise.
SALMON LOAF--IV
Drain the oil from a can of salmon, remove skin, fat, and bone,
and flake the fish with a silver fork. Add the yolks of four eggs,
well beaten, half a cupful of bread crumbs, four tablespoonfuls
of melted butter, and pepper, salt, and minced parsley to season.
Fold in the stiffly beaten whites of the eggs, put into a buttered
pan, and bake for half an hour. Add to the drained oil one cupful
of milk. Thicken it with a tablespoonful each of butter and flour
cooked together, take from the fire, and add one egg well beaten.
[Page 299]
FRICASSEED SALMON
Reheat a can of flaked salmon in a cupful of Drawn-Butter Sauce,
adding half a cupful of cream, and salt, red and white pepper to
season. Take from the fire, add one egg, well beaten, pour over
buttered toast, and sprinkle with parsley.
CURRIED SALMON--I
Chop a small onion fine, and fry brown in butter. Add to it the
liquor drained from a can of salmon, and a tablespoonful of flour.
When the flour is smooth, add half a cupful of water, a teaspoonful
each of curry powder and lemon-juice, and salt and pepper to taste.
Add a can of salmon flaked, reheat, and serve.
CURRIED SALMON--II
Fry a chopped onion in olive-oil, and when the onion is brown add
a tablespoonful of flour mixed with a teaspoonful of curry powder.
Add one cupful of boiling water and cook until thick, stirring
constantly. Reheat flaked canned salmon in the sauce and serve with
a garnish of sliced lemon.
CURRIED SALMON--III
Fry a chopped onion brown in olive-oil.
[Page 300]
add two teaspoonfuls of curry powder and a tablespoonful of flour.
When the flour is cooked, add two cupfuls of hot water and cook
until thick, stirring constantly. Add a tablespoonful of tomato
catsup or Chutney Sauce and salt and pepper to season. Add a can
of salmon flaked. Reheat and serve.
CREAMED SALMON
Bring to the boil one cupful of cream and half a cupful of milk.
Add a teaspoonful of butter and two teaspoonfuls of corn-starch
rubbed smooth with a little cold milk. Cook until thick, stirring
constantly, and add one can of flaked salmon. Fill ramekins with
the mixture, sprinkle with crumbs, dot with butter, and brown in
the oven.
CREAMED SALMON ON TOAST
Prepare the fish according to directions given for Baked Creamed
Salmon. Pour over slices of buttered toast, sprinkle with minced
parsley, and serve.
BAKED CREAMED SALMON
Cook together two tablespoonfuls of butter and two of flour, add two
cupfuls of milk or cream, and cook until thick, stirring constantly.
Add salt, pepper and minced parsley to season, and a can of flaked
[Page 301]
salmon. Reheat and arrange in a baking-dish with alternate layers of
crumbs and butter, having crumbs and butter on top. Bake in the oven
until brown.
SALMON PATTIES
Prepare Creamed Salmon according to directions given in the recipe
for Baked Creamed Salmon. Fill patty-shells and serve.
ESCALLOPED SALMON--I
Prepare Creamed Salmon according to directions given for Baked
Creamed Salmon. Put into a buttered baking-dish, cover with crumbs,
dot with butter, and brown in the oven.
ESCALLOPED SALMON--II
Cook together two tablespoonfuls of butter and one of flour. Add
a cupful of water, the juice of a lemon, a small onion chopped,
the yolks of three boiled eggs mashed smooth, and pepper and salt
to season. Cook until thick, stirring constantly. Add a can of
flaked salmon, reheat, and serve.
COQUILLES OF SALMON
Prepare Creamed Salmon according to
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directions given in the recipe for Baked Creamed Salmon, seasoning
with salt, pepper and lemon-juice. Put into buttered shells or
individual dishes with alternate layers of cooked mushrooms. Sprinkle
with crumbs and grated cheese, dot with butter and brown in the
oven.
DEVILLED SALMON
Prepare Creamed Salmon according to directions given for Baked
Creamed Salmon, adding half a cupful of Worcestershire Sauce and
the juice of a lemon. Fill individual dishes or a large baking-dish,
sprinkle with crumbs, dot with butter, and brown in the oven.
BANKED SALMON
Reheat a can of salmon in a Cream Sauce. Arrange on a platter and
put around it a border of mashed potatoes. Sprinkle with crumbs,
dot with butter, and brown in the oven.
PRESSED SALMON
Mix together two beaten eggs, a tablespoonful of butter, two cupfuls
of bread crumbs, a can of salmon, flaked, and salt and pepper to
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season, turn into a buttered mould, steam for half an hour, and
serve cold with Mayonnaise or Tartar Sauce.
MOULDED SALMON
Free a pint can of salmon from fat, skin, and bone and flake the
fish with a silver fork. Add salt and pepper to season, half a
cupful of cracker crumbs, two tablespoonfuls of butter melted, and
three eggs beaten separately, mix thoroughly, put into a buttered
mould and steam for an hour. Serve with Drawn-Butter Sauce to which
chopped olives and capers have been added.
SALMON IN GREEN PEPPERS
Prepare Creamed Salmon according to directions given for Baked
Creamed Salmon. Cut slices from the tops of sweet green peppers,
remove the seeds and fibre, fill with the prepared salmon, sprinkle
with crumbs, dot with butter, put into a pan of hot water and bake
for twenty or thirty minutes.
SALMON EN CASSEROLE
Chop a large onion and fry it in butter. Add a cupful of bread
crumbs and one and one half cupfuls of milk. Bring to the boil,
[Page 304]
add salt and pepper to season, a flaked can of salmon, and two
eggs well beaten. Pour into a buttered casserole, dot with butter,
and bake brown. Sprinkle with minced parsley and serve.
BROILED SMOKED SALMON--I
Soak for twelve hours, changing the water three times. Drain, wipe
dry, dip in olive-oil and vinegar, and broil. Serve with a garnish
of lemon and parsley.
BROILED SMOKED SALMON--II
Cut into narrow strips, parboil for ten minutes, drain, cover with
cold water, let stand for fifteen minutes, wipe dry, and broil.
Season with red pepper and lemon-juice and serve with buttered
toast.
BROILED SMOKED SALMON--III
Cut smoked salmon into strips and broil carefully. Pour over it
melted butter and lemon-juice, sprinkle with minced parsley, and
serve.
BROILED SMOKED SALMON--IV
Parboil slices of smoked salmon for twenty minutes, drain, cool,
rub with flour, broil carefully, and serve with any preferred sauce.
[Page 305]
BROILED SMOKED SALMON--V
Wash thoroughly and soak for a few hours very salt. Cover with
warm water, simmer for fifteen or twenty minutes, drain, wipe dry,
rub with butter, and broil.
BROILED SALMON À LA MAÎTRE D'HÔTEL
Soak the smoked salmon for an hour in cold water, then drain and
wipe dry. Brush with melted butter and broil carefully. Serve with
Maître d'Hôtel Sauce.
SMOKED SALMON
Cut it into thin slices, warm it up in a little olive-oil, strain
the oil when it is warmed, add to it lemon-juice and minced parsley,
pour over the fish, and serve.
BROILED KIPPERED SALMON
Cut the salmon into strips, wrap in buttered paper, and broil carefully
over a clear fire. Remove the paper and serve.
FRIED KIPPERED SALMON
Soak slices of kippered salmon in olive-oil for several hours. Drain
off the oil and fry the salmon slices in it. Serve with melted butter
[Page 306]
and lemon-juice.
BROILED SALT SALMON
Soak the fish for thirty-six hours in cold water, changing the
water often. Drain, wipe dry, rub with melted butter, broil, and
serve with Egg Sauce.
BOILED SALT SALMON
Soak the fish over night, drain, rinse, and simmer for fifteen
or twenty minutes. Season with pepper and butter and garnish with
parsley.
PICKLED SALT SALMON
Prepare according to directions given for Pickled Salmon, soaking
the salt fish for twelve hours before cooking.
SALT SALMON IN PAPILLOTES
Cut the fish into strips, soak for an hour in cold water, drain, and
dry. Season with pepper and wrap each piece in tough, well-buttered
paper, twisting the ends. Broil carefully over clear coals, unwrap
and serve with any preferred sauce.
P.S. This is an insignificant fraction of what we really know about
salmon. We are saving the rest for a Piscatorial Encyclopedia.
[Page 307]
FOURTEEN WAYS TO COOK SALMON-TROUT
FRIED SALMON-TROUT CUTLETS
Cut cutlets from a large salmon-trout, dip in seasoned crumbs, and
sauté in hot fat. Serve with Cream Sauce.
BOILED SALMON-TROUT--I
Wrap the prepared and cleaned fish in mosquito netting, tie firmly,
cover with cold salted water, bring to the boil and boil slowly
until done. Serve with any preferred sauce.
BOILED SALMON-TROUT--II
Prepare and clean a salmon-trout, stuff with seasoned crumbs, and
put on the grate in a fish-kettle. Sprinkle with salt, pepper,
and grated nutmeg, add a bunch of sweet herbs, a clove of garlic
and two tablespoonfuls of butter. Add enough Claret to cover and
simmer until done. Drain the fish, strain the liquid, thicken if
[Page 308]
desired, and serve the sauce separately.
BOILED SALMON-TROUT--III
Wrap a small cleaned fish in mosquito netting, sew up, and simmer
in salted and acidulated water until tender. Take up carefully,
remove the netting, garnish with lemon and parsley, and serve with
Egg or Cream Sauce.
BOILED SALMON-TROUT--IV
Clean a salmon-trout, stuff with seasoned crumbs, and put into
a fish-kettle with equal parts of white wine and stock or water
to cover. Add a carrot, an onion, a bay-leaf, and two or three
beans of garlic. Cook the fish slowly, drain, and reduce the liquid
by rapid boiling to one pint. Thicken with butter and flour, pour
over the fish, and serve.
BAKED SALMON-TROUT--I
Clean a salmon-trout, stuff it with seasoned crumbs, and sew up.
Put into a fish-kettle with a quart of white wine, half a cupful
of butter, a chopped onion, two tablespoonfuls of chopped parsley,
a can of button mushrooms, and salt, pepper, and grated nutmeg
to season. Cover and cook in a moderate oven for an hour. Take up
[Page 309]
carefully, skin the fish, cover with crumbs, dot with butter, and
brown in the oven. Reduce the gravy by rapid boiling, thicken with
butter and flour cooked together, and serve in a gravy-boat.
BAKED SALMON-TROUT--II
Prepare and clean the fish and put into a buttered baking-pan with
enough water to keep from burning. Bake slowly, basting as required
with melted butter and hot water. Cook together one tablespoonful
each of butter and flour, add a cupful of cream, and half a cupful
of boiling water in which a bit of soda has been dissolved. Cook
until thick, stirring constantly, and add two tablespoonfuls of
melted butter and a teaspoonful of minced parsley. Pour the sauce
around the fish and serve.
BAKED SALMON-TROUT--III
Have a large salmon-trout cleaned and larded. Put into a buttered
baking-pan, rub the fish with salt and pepper, and pour over a
wineglassful of Madeira. Cover with buttered paper and bake, basting
every ten or fifteen minutes with the liquid. Serve with any preferred
sauce.
[Page 310]
SALMON-TROUT À LA GENOISE
Prepare and clean a salmon-trout, remove the backbone, stuff with
seasoned crumbs, and put into a buttered pan with half a cupful of
Sherry, two cupfuls of stock, a bunch of parsley, a sliced onion,
and salt, pepper, and sweet herbs to season. Cover with a buttered
paper and cook slowly, basting often. Take up the fish, strain
the liquid, and add enough stock to make the required quantity of
sauce. Thicken with flour cooked in butter, add two tablespoonfuls
of butter, and lemon-juice and anchovy essence to season. Serve
the sauce separately,
SALMON-TROUT À LA HOLLANDAISE
Prepare and clean the salmon-trout and cook in salted and acidulated
water, seasoning with salt, pepper, and parsley. Drain, and serve
with a Hollandaise Sauce to which chopped cooked oysters have been
added.
SALMON-TROUT À LA MAÎTRE D'HÔTEL
Prepare and clean a salmon-trout, split and broil, basting with
oil if required. Serve with Maître d'Hôtel Sauce.
SALMON-TROUT À LA RICHELIEU
Put a cleaned salmon-trout into a baking-dish,
[Page 311]
with two tablespoonfuls of butter, salt, pepper, and grated nutmeg
to season, and enough white wine to keep from burning. Cover with
a buttered paper and bake, basting frequently with the liquid.
Drain the fish and add enough white stock or oyster liquid to make
the required quantity of sauce. Thicken with flour cooked in butter.
Take from the fire, add the yolks of four eggs beaten with the
juice of a lemon, reheat, pour over the fish, and serve.
PICKLED SALMON-TROUT
Clean the fish thoroughly and cut into strips. Cover the bottom
of a baking-dish with sliced onion, sprinkle with salt and pepper,
cover with pieces of fish, add more onions, and cover with cold
water, made very acid with good vinegar. Add a few cloves, a bit
of ginger root, and a pinch of allspice. Bake slowly until the
fish is tender and serve cold.
SALMON-TROUT WITH SHRIMP SAUCE
Prepare and clean a salmon-trout and cook in salted and acidulated
water to cover, adding a bunch of parsley. Drain and serve with
Shrimp Sauce.
[Page 313]
TWENTY WAYS TO COOK SARDINES.
BROILED SARDINES--I
Broil a dozen large sardines on a double broiler. Lay on fingers
of toast, garnish with lemon, and serve with Maître d'Hôtel Sauce.
BROILED SARDINES--II
Drain the fish and broil quickly on a double-broiler. Serve on toast
and garnish with lemon and parsley.
BROILED SARDINES--III
Drain large sardines, broil, lay on fingers of hot buttered toast,
sprinkle with grated Parmesan cheese, and brown in the oven.
BROILED SARDINES ON TOAST
Drain large sardines, skin carefully, broil on a double-broiler,
arrange on fingers of hot buttered toast, and pour over a tablespoonful
of melted butter and a cupful of canned tomatoes. Boil slowly until
[Page 314]
tender, take up carefully, rub the sauce through a coarse sieve,
bring to the boil, and add a cupful of cream beaten smooth with a
tablespoonful of flour. Cook until thick, stirring constantly; take
from the fire, add a teaspoonful of minced parsley, pour over the
fish, and serve.
BAKED SARDINES--I
Skin a dozen sardines and heat in the oven. Drain the oil from
them, bring to the boil, add one cupful of water, a teaspoonful
of Worcestershire Sauce, and salt and pepper to season. Take from
the fire, add the yolk of an egg beaten with a teaspoonful each of
vinegar and made mustard, bring to the boil, pour over the fish,
and serve with toasted crackers.
BAKED SARDINES--II
Drain the oil from large sardines, roll in cracker dust, season
with pepper and lemon-juice, and brown in the oven. Serve with
toasted crackers.
BAKED SARDINES--III
Drain and skin a dozen large sardines, put in the oven, and keep
warm. Bring the oil to a boil, add a teaspoonful of Worcestershire
[Page 315]
Sauce and a teaspoonful of tomato catsup. Arrange the fish on fingers
of buttered toast, pour over the fish, and serve.
BAKED SARDINES--IV
Marinate drained sardines in lemon-juice, then drain, sprinkle
with cracker crumbs, and put into a hot oven for ten minutes. Cook
together a heaping teaspoonful each of butter and flour, add one
cupful of tomato-juice, and cook until thick, stirring constantly.
Season with salt, pepper, grated onion, and sugar. Arrange the
sardines on toasted strips of brown bread, pour the sauce over,
and serve.
FRIED SARDINES
Drain large sardines, dip in egg and crumbs, fry, and serve on toast.
CURRIED SARDINES--I