Then again the home-grown salmon should be
very simply served with a sauce-boat full of the
water in which it has been boiled, melted butter,
or perhaps a hollandaise sauce, and an accompani-
ment of boiled potatoes, dressed cucumber or fresh
green peas. Imported salmon, which is sometimes
lacking in flavour, may, on the other hand, be
served with a more tasty sauce, such as shrimp,
oyster, genevoise, hollandaise, &c. When served
hot, the fish should be decorated with parsley and
lemon, and the dish of salmon will take its name
from the sauce which accompanies it.
243. Salmon, To Grill (Tranches de Saumon,
Grilles)
Slices of salmon. Salad oil or melted butter.
Pepper, salt✪ Salmon, To Grill (Tranches de Saumon, Grilles).
Cut the salmon in slices about 1 inch in thick-
ness, and wipe it with a soft cloth. Dip the slices
in salad oil and season them with pepper and salt,
or, if salad oil is not at hand, brush them over
with melted butter. Make the grill thoroughly
hot, grease it well, and cook the fish according to
directions given on p. 79. From 12 to 15 minutes
will be required for cooking, and the fish should
be brushed over occasionally with more salad oil.
When ready, transfer it to a hot dish and serve
with cut lemon and red pepper.
Note. — Grilled salmon may also be served with
maitre d’hdtel or anchovy butter on the top of
each slice, or the dish may be accompanied with
any suitable sauce, such as tartare, horse-radish,
bearnaise, &c., and take its name accordingly.
244. Salmon Steaks in Paper (Darnes de Saumon
en Papillote)
3 slices of salmon. I 1 dessert-sp. lemon juice.
1 table-sp. butter. I Salt and cayenne✪ Salmon Steaks in Paper (Darnes de Saumon en Papillote).
Have the slices of salmon cut about 1 inch
thick, and wipe them carefully with a clean cloth.
Work together the butter, lemon juice, salt, and
cayenne, and brush the slices of salmon over with
this. Then put each slice in an oval-shaped piece
of white paper, fold over and twist the edges
together. Lay them on a greased baking tin and
bake in a good oven. Serve very hot in the papers
and serve hollandaise sauce separately.
Time to bake, about J hour. Sufficient for
3 persons.
Sea Bream (Breme de Mer)
This is a fine-looking fish, and is caught during the
summer and autumn months on the southern and
western coasts of England. The flesh is, however,
rather coarse in texture and wanting in flavour,
and sea bream as a rule are not much esteemed ;
but if well cooked and tastily served they are by
no means bad eating, and they are generally mode-
rate in price.
They may be stewed, broiled, stuffed, and baked,
or filleted and cooked according to any of the
directions given for fillets of sole or plaice. The
scales of the fish are not generally removed.
Skate (Raie)
A somewhat ugly fish, not often seen on the
fishmonger’s slab in its natural form. It is either
Skate
sold cut in pieces or crimped and rolled up with
some of the liver inside. The flesh should be firm
and creamy in appearance. It must always be
96
COOKERY FOR EVERY HOUSEHOLD
skinned, and is better if steeped in cold water an
hour or two before cooking. Skate is said to be
very nutritious, but it must be eaten fresh and
only when in season. It is generally very cheap,
and is usually boiled and served with a good sauce.
245. Skate with Black Butter (Raie au Beurre
Noir)
2 lbs. skate. Vinegar. | Black butter (see Re-
Hot water. Salt✪ Skate with Black Butter (Raie au Beurre Noir). | cipe 676).
Page 154 · 3 recipe records on this page
Presented as published in 1914. 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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Then again the home-grown salmon should be
very simply served with a sauce-boat full of the
water in which it has been boiled, melted butter,
or perhaps a hollandaise sauce, and an accompani-
ment of boiled potatoes, dressed cucumber or fresh
green peas. Imported salmon, which is sometimes
lacking in flavour, may, on the other hand, be
served with a more tasty sauce, such as shrimp,
oyster, genevoise, hollandaise, &c. When served
hot, the fish should be decorated with parsley and
lemon, and the dish of salmon will take its name
from the sauce which accompanies it.
243. Salmon, To Grill (Tranches de Saumon,
Grilles)
Slices of salmon. Salad oil or melted butter.
Pepper, salt.
Cut the salmon in slices about 1 inch in thick-
ness, and wipe it with a soft cloth. Dip the slices
in salad oil and season them with pepper and salt,
or, if salad oil is not at hand, brush them over
with melted butter. Make the grill thoroughly
hot, grease it well, and cook the fish according to
directions given on p. 79. From 12 to 15 minutes
will be required for cooking, and the fish should
be brushed over occasionally with more salad oil.
When ready, transfer it to a hot dish and serve
with cut lemon and red pepper.
Note. — Grilled salmon may also be served with
maitre d’hdtel or anchovy butter on the top of
each slice, or the dish may be accompanied with
any suitable sauce, such as tartare, horse-radish,
bearnaise, &c., and take its name accordingly.
244. Salmon Steaks in Paper (Darnes de Saumon
en Papillote)
3 slices of salmon. I 1 dessert-sp. lemon juice.
1 table-sp. butter. I Salt and cayenne.
Have the slices of salmon cut about 1 inch
thick, and wipe them carefully with a clean cloth.
Work together the butter, lemon juice, salt, and
cayenne, and brush the slices of salmon over with
this. Then put each slice in an oval-shaped piece
of white paper, fold over and twist the edges
together. Lay them on a greased baking tin and
bake in a good oven. Serve very hot in the papers
and serve hollandaise sauce separately.
Time to bake, about J hour. Sufficient for
3 persons.
Sea Bream (Breme de Mer)
This is a fine-looking fish, and is caught during the
summer and autumn months on the southern and
western coasts of England. The flesh is, however,
rather coarse in texture and wanting in flavour,
and sea bream as a rule are not much esteemed ;
but if well cooked and tastily served they are by
no means bad eating, and they are generally mode-
rate in price.
They may be stewed, broiled, stuffed, and baked,
or filleted and cooked according to any of the
directions given for fillets of sole or plaice. The
scales of the fish are not generally removed.
Skate (Raie)
A somewhat ugly fish, not often seen on the
fishmonger’s slab in its natural form. It is either
Skate
sold cut in pieces or crimped and rolled up with
some of the liver inside. The flesh should be firm
and creamy in appearance. It must always be
96
COOKERY FOR EVERY HOUSEHOLD
skinned, and is better if steeped in cold water an
hour or two before cooking. Skate is said to be
very nutritious, but it must be eaten fresh and
only when in season. It is generally very cheap,
and is usually boiled and served with a good sauce.
245. Skate with Black Butter (Raie au Beurre
Noir)
2 lbs. skate. Vinegar. | Black butter (see Re-
Hot water. Salt. | cipe 676).