Consult me

SALMON, to Pickle. — After scaling and cleaning, split the salmon, and divide into such pieces as you choose ; lay it in the kettle to fill the bottom, and as much water as will cover it ; to 3 quarts put a pint of vinegar, a handful of salt, 12 bay-leaves, 6 blades of mace, and 1 oz. of black pepper. When the salmon is boiled enough, drain it and put it on a clean doth, then put more salmon into the ketde, and pour the liquor upon it, and so on till all is done. After this, if the pickle be not smartly flavoured with the vinegar and salt, add more, and boil it quick 1/2 of an hour. When all is cold, pack the fish in something deep, and let there be enough of pickle to plentifully cover. Preserve it from the air. The liquor must be drained from the fish, and occasionally boiled and skimmed. SALMON, to Pot. — Take a large piece, scale and wipe, but do not wash it ; salt very well ; let it lie till the salt is melted and drained from it, then season with beaten mace, cloves, and whole pepper ; lay in a few bay-leaves, put it close into a pan, cover it with butter, and bake it ; when well done, drain it from the gravy, put it into the pots to keep, and when cold, cover it with clarified butter. In this manner you may do any firm fish. SALMON PIE. — Clean and scrape well a piece of fresh salmon, season it with salt, mace, and nutmeg ; put a piece of butter at the bottom of the dish, and lay in the salmon ; melt butter in proportion to the size of the pie ; boil a lobster ; pick out all the flesh. SAL SAK and chop it small ; bruise the body, and mix it well with the butter ; pour it over the salmon ; make a good crust ; put on the lid, and bake it well. SALT, to Prepare for the Table. — Dry it in a Dutch oven before the fire. Then place it upon clean, smooth, stiff paper, and roll it with a rolling-pin. SALT, to save Manure. — Dissolve common salt in water ; sprinkle the same over the manure heap, and the volatile parts of the ammonia will become fixed salts, from their having united with the muriatic acid of the common salt, and the soda thus liberated from the salt will quickly absorb carbonic acid, forming carbonate of soda ; thus you will retain with your manure the ammonia that would otherwise fly away, and you have also a new and important agent introduced, viz., the carbonate of soda, which Ls a powerful solvent of all vegetable fibre. SALT COD, to Dress. — Soak the cod all night in 2 parts water, and 1 part vinegar. Boil, and break into flakes on the dish ; pour over it boiled parsnips, beaten in a mortar, and then boil up with cream, and a large piece of butter rolled in a bit of flour. It may be served with egg-sauce instead of parsnip, or boiled and served without flaking with the usual sauce. All Salt Fisk may be done in a similar way. Pour egg-sauce over it, or parsnips, boiled and beaten fine with butter and cream. SALTS OF LEMONS.— Take equal parts of cream of tartar and citric acid, powdered very fine, and mix together. This forms the salts of lemons as sold at the druggist's shops in small oval boxes at is. each, printed directions for using which may be had of any druggist.