sauce, or a freshly-dressed salad, may be
served with this dish.
Salmon Fritters. — Take the remains
of cold cooked salmon, remove the skin
and bone and break the flesh into flakes.
Mix vv^ith these an equal quantity of
mashed potatoes, add pepper and salt
and an egg to bind the whole together.
Make the mixture into small flat cakes or
fritters, coat each one with beaten egg,
and dredge with flour ; melt a little nice
dripping in a shallow frying-pan✪ Salmon Fritters, fry the
fritters first on one side, then on the
other, till they are a nice brown colour,
drain and keep hot while preparing the
following : — The heart of a crisp white
lettuce, shred, and piled in the centre of a
dish, two hard-boiled eggs shelled and
minced small, strewn over this j make a
dressing with salt and pepper, one spoon-
ful of vinegar and two of oil, the whole of
a shallot, some chives and parsley finely
minced, all mixed together, then poured
over the lettuce. Sprinkle a little lobster
coral over the surface, place the fritters
round the base, and serve at once. This
is a nice supper dish.
Salmon Trout. — These are rightly
TESTED RECIPES.
59
esteemed a great delicacy. They may be
dressed and served according to the
recipes given for salmon, although boiling
is the least suitable method. As they
seldom exceed tv^o or three pounds in
w^eight, it scarcely repays to fillet them.
For broiling they may be treated like
mackerel, but, better still, when they have
been duly cleansed and scaled, wrap them
in buttered paper, and either bake them
in the oven or broil them on the gridiron.
Baking is the best method of cooking
salmon trout, but, when small, they are
very good if dipped bodily into batter,
then plunged into boiling fat, and served
with niaitre hotel sauce.
Salmon Trout, Baked and StuflFed.
— A good-sized trout is very nice if baked
as follows : — After emptying and scaling
the fish, fill the cavity with a stuffing of
breadcrumbs, parsley, herbs, and an egg
to mix it ; sew the sides together if
necessary. Lay in a baking dish, dredge
with flour, place butter on the top, put
a tablespoonful of vinegar and one of
stock✪ Salmon Trout, Baked and Stuffed into the dish, and bake in the oven
from twenty minutes to half an hour. Lift
the fish out on to a dish, thicken the Hquor
6o
TESTED RECIPES.
with flour, add seasoning, a spoonful of
chopped parsley, a teaspoonful of anchovy
essence, and pour this sauce round the
fish. New potatoes, green peas, or baked
tomatoes should accompany this dish.
Sardines. — Tinned sardines are gene-
rally eaten without any further prepara-
tion, although very nice sandwiches may
be made from them, also they are an
indispensable adjunct to a fish salad.
Fresh sardines should be first cleansed,
then dried in a soft cloth, laid on the
gridiron and broiled for about two
minutes. Sprinkle salt and pepper and a
dash of vinegar over them, and serve very
hot on toasted bread.
Shad. — Shad does not enjoy a very
high reputation in England ; in France it
is quite a favourite fish and is thought
worthy of being cooked in wine, and
served with Bichamel sauce. Its best
season is the early spring-time, March to
May. The French way of cooking it is to
split it open, after emptying, scaling, and
washing it, then to lay it in oil, with
pepper and salt. After it has soaked in
this marinade for a sufficient time, it is
laid on the gridiron, and broiled very
TESTED RECIPES.
6l
Page 19 · 2 recipe records on this page
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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sauce, or a freshly-dressed salad, may be
served with this dish.
Salmon Fritters. — Take the remains
of cold cooked salmon, remove the skin
and bone and break the flesh into flakes.
Mix vv^ith these an equal quantity of
mashed potatoes, add pepper and salt
and an egg to bind the whole together.
Make the mixture into small flat cakes or
fritters, coat each one with beaten egg,
and dredge with flour ; melt a little nice
dripping in a shallow frying-pan, fry the
fritters first on one side, then on the
other, till they are a nice brown colour,
drain and keep hot while preparing the
following : — The heart of a crisp white
lettuce, shred, and piled in the centre of a
dish, two hard-boiled eggs shelled and
minced small, strewn over this j make a
dressing with salt and pepper, one spoon-
ful of vinegar and two of oil, the whole of
a shallot, some chives and parsley finely
minced, all mixed together, then poured
over the lettuce. Sprinkle a little lobster
coral over the surface, place the fritters
round the base, and serve at once. This
is a nice supper dish.
Salmon Trout. — These are rightly
TESTED RECIPES.
59
esteemed a great delicacy. They may be
dressed and served according to the
recipes given for salmon, although boiling
is the least suitable method. As they
seldom exceed tv^o or three pounds in
w^eight, it scarcely repays to fillet them.
For broiling they may be treated like
mackerel, but, better still, when they have
been duly cleansed and scaled, wrap them
in buttered paper, and either bake them
in the oven or broil them on the gridiron.
Baking is the best method of cooking
salmon trout, but, when small, they are
very good if dipped bodily into batter,
then plunged into boiling fat, and served
with niaitre hotel sauce.
Salmon Trout, Baked and StuflFed.
— A good-sized trout is very nice if baked
as follows : — After emptying and scaling
the fish, fill the cavity with a stuffing of
breadcrumbs, parsley, herbs, and an egg
to mix it ; sew the sides together if
necessary. Lay in a baking dish, dredge
with flour, place butter on the top, put
a tablespoonful of vinegar and one of
stock into the dish, and bake in the oven
from twenty minutes to half an hour. Lift
the fish out on to a dish, thicken the Hquor
6o
TESTED RECIPES.
with flour, add seasoning, a spoonful of
chopped parsley, a teaspoonful of anchovy
essence, and pour this sauce round the
fish. New potatoes, green peas, or baked
tomatoes should accompany this dish.
Sardines. — Tinned sardines are gene-
rally eaten without any further prepara-
tion, although very nice sandwiches may
be made from them, also they are an
indispensable adjunct to a fish salad.
Fresh sardines should be first cleansed,
then dried in a soft cloth, laid on the
gridiron and broiled for about two
minutes. Sprinkle salt and pepper and a
dash of vinegar over them, and serve very
hot on toasted bread.
Shad. — Shad does not enjoy a very
high reputation in England ; in France it
is quite a favourite fish and is thought
worthy of being cooked in wine, and
served with Bichamel sauce. Its best
season is the early spring-time, March to
May. The French way of cooking it is to
split it open, after emptying, scaling, and
washing it, then to lay it in oil, with
pepper and salt. After it has soaked in
this marinade for a sufficient time, it is
laid on the gridiron, and broiled very
TESTED RECIPES.
6l