Buckmaster's cookery

1. Cut out of the middle of a good salmon cutlets one inch in thickness. 2. Dry them (but do not press them) between the folds of a clean cloth. 3. Take some good salad oil and rub lightly over each side of the cutlet. 4. Sprinkle with pepper and salt. 5. Broil over a clear brisk fire. 6. Serve with caper or fennel sauce. French cooks often marinade salmon cutlets by steeping them in oil seasoned with fine herbs, & c., &c. Precautions. — A good clear fire, or broiling is impossible. See page 21. BAKED SALMON. Ingredients. Salmon Cutlets. Butter. 1. Prepare the cutlets same as for broiling. 2. Butter a sheet of white writing paper. 3. Wrap up each cutlet, folding the edges of the paper closely together. 4. Lay the cutlets in a tin baking dish with four ounces of good butter. 5. Put it into the oven and baste frequently. 6. When done remove the paper, and serve on a drainer with plain melted butter, and dressed cucumber. One large cutlet may be baked in the same way. Fish. O SALMON CUTLET EN PAPILLOTE. Ingredients. A Salmon Cutlet. 1. Have a cutlet from the middle of a large salmon weighing about one pound and a half. 2. Dry it in the folds of a clean cloth. 3. Wrap it in a sheet of well oiled writing paper. 4. Fry about ten minutes in plenty of hot fat in a frying basket. 5. Put the cutlet on some kitchen paper to remove the superfluous fat, and serve with the paper in which it was fried. Salmon cutlets may be egged and bread crumbed, and fried without paper in hot fat. FILLETS OF SALMON A LA MONTEBELLO. Ingredients. Salmon. Butter. Stock. Lemon. Parsley. Eggs. 1. Prepare some slices of salmon, not quite an inch thick. 2. Put some butter in a frying pan, when warm fry the slices of salmon with a little salt and pepper. 3. Drain them a minute or two on a sieve. 4. Stir into a clean saucepan five or six tablespoonfuls of good stock. 5. Add the butter in which the slices have been fried with a little chopped parsley previously blanched, a very little nutmeg, and the juice of a lemon. 6. Stir in the yolks of two or three eggs. 7. Now arrange your slices in a circle or oval on a dish, and pour the hot sauce in the centre. Precautions. — Be careful to fry the salmon a nice colour, and not too much nutmeg. Buckmaster's Cookery. FILLETED SOLES. Soles and other flat fish are sometimes filleted, that is, the flesh is removed from the bones. To fillet a sole, wash it and remove the black skin, scrape or skin the other side ; lay the sole flat on a board, and with a sharp kitchen knife make one cut from the head to the tail, along, and down to the backbone, now hold the knife obliquely (the ribs forming a guide for the knife), ease the fillet gently with the left-hand and cut from the backbone to the fins, and in two cuts the fillet may be removed ; but this requires a little practice to do neatly and quickly ; one sole gives four fillets. Thick firm soles are best for filleting. The head, fins, and bones may be put into a stewpari and simmered for stock, which is useful in many fish sauces. FILLETS OF SOLES A LA MAIL RE D’HOTEL. Ingredients. Soles. Lemon. Butter.