Salmon and Green Peas. — Take 3 lbs. of salmon,
the middle cut of the fish is considered the best, and
have the same cut into four steaks. Place
them in an enamelled saucepan with one bay
leaf, two sprigs of mint, one small shallot,
three sprigs of parsley, and one quart of freshly-
shelled green peas, and cover the whole with
two layers of cut cucumber. Sprinkle some cayenne
pepper and salt over all. Pour in a tumblerful of any
good white wine and the juice of one lemon✪ Salmon and Green Peas. Let this
gently stew for three-quarters of an hour. Remove
the shallot and the herbs. Place the fish in the centre
of dish and garnish it around with the peas and
cucumber, and pour over the sauce. Serve hot.
Broiled Salmon. Take a thick salmon steak✪ Broiled Salmon, oil
it over on both sides, and place it under the grid of the
gas-griller. Serve with Tartar or Dutch sauce.
Grilled Salmon Steak. — Ingredients : 1 slice of
salmon, J oz. of butter, and cucumber✪ Grilled Salmon Steak. Light the
grill burner and let it get red-hot. Then place the
salmon on the gridiron and grill about four minutes
on one side, and turn it and give it four minutes on
the other side. Serve on a hot dish, place the butter
on the top, and garnish with slices of cucumber.
Salmon Rissoles.— Take some cold cooked salmon,
and pound in a mortar, adding a little Paprika or
cayenne, and salt to taste. Make a panada with it :
1 oz. of butter, 1 oz. of flour, and 1 gill of milk or fish
stock; add the salmon and seasoning, egg and bread¬
crumbs✪ Salmon Rissoles. Flour your hands, and work the fish into
round balls. Fry in boiling hot fat until of a golden-
brown. Serve on a fish paper, garnished with fried
parsley.
Curried Salmon. — Peel four shallots and chop them
up finely, place them in a small stewpan with an
ounce of butter; as soon as they turn a golden-brown
6o
THE HOUSEHOLD
mix a tablespoonful of Indian curry with a teaspoonful
of flour and fry ; then add § pint of fish stock, and pour
it into a stewpan with the shallots, let it simmer for
half an hour; have ready about two pounds of salmon,
which divide up into small squares, and put the same
into the saucepan; let it simmer now until the salmon
is quite done; put in a clove of garlic finely chopped
and the juice of one lemon. Have ready some nicely
boiled rice✪ Curried Salmon, which place around the dish, and turn
out the salmon curry into the centre, and serve.
Salmon, Marinaded. —Take three or four slices of
salmon about an inch thick and fry them in hot fat
until they are lightly browned on both sides; when
they are cold place them in an earthenware jar or dish.
Into another saucepan put half a pint of French wine
vinegar with half a pint of water, one shallot cut up,
three bay leaves, a teaspoonful of salt, twenty whole
peppercorns, and a sprig of tarragon✪ Salmon, Marinaded ; let this boil for
about five minutes; when it is cool, strain and pour
it over the salmon ; this may now be kept for a day or
two, when it will be ready to be served.
Salmon Trout M&itr* D’Hotel. — Procure three
or more slices of salmon trout. Mix on a plate 2
tablespoonfuls of olive oil, a teaspoonful of salt and
pepper✪ Salmon Trout Maitre D’Hotel, then turn the slices of fish in this both sides.
Place under a gas broiler, and broil for five minutes on
each side. Place in a very hot dish, decorate with
parsley, and spread maitre d’hotel butter over them
and serve.
Page 31 · 7 recipe records on this page
Presented as published in 1900. 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
Salmon and Green Peas. — Take 3 lbs. of salmon, the middle cut of the fish is considered the best, and have the same cut into four steaks. Place them in an enamelled saucepan with one bay leaf, two sprigs of mint, one small shallot, three sprigs of parsley, and one quart of freshlyshelled green peas, and cover the whole with two layers of cut cucumber. Sprinkle some cayenne pepper and salt over all. Pour in a tumblerful of any good white wine and the juice of one lemon. Let this gently stew for three-quarters of an hour. Remove the shallot and the herbs. Place the fish in the centre of dish and garnish it around with the peas and cucumber, and pour over the sauce. Serve hot.
Broiled Salmon. Take a thick salmon steak, oil it over on both sides, and place it under the grid of the gas-griller. Serve with Tartar or Dutch sauce.
Grilled Salmon Steak. — Ingredients : 1 slice of salmon, J oz. of butter, and cucumber. Light the grill burner and let it get red-hot. Then place the salmon on the gridiron and grill about four minutes on one side, and turn it and give it four minutes on the other side. Serve on a hot dish, place the butter on the top, and garnish with slices of cucumber.
Salmon Rissoles.— Take some cold cooked salmon, and pound in a mortar, adding a little Paprika or cayenne, and salt to taste. Make a panada with it :
1 oz. of butter, 1 oz. of flour, and 1 gill of milk or fish stock; add the salmon and seasoning, egg and bread¬ crumbs. Flour your hands, and work the fish into round balls. Fry in boiling hot fat until of a goldenbrown. Serve on a fish paper, garnished with fried parsley.
Curried Salmon. — Peel four shallots and chop them up finely, place them in a small stewpan with an ounce of butter; as soon as they turn a golden-brown
6o
mix a tablespoonful of Indian curry with a teaspoonful of flour and fry ; then add § pint of fish stock, and pour it into a stewpan with the shallots, let it simmer for half an hour; have ready about two pounds of salmon, which divide up into small squares, and put the same into the saucepan; let it simmer now until the salmon is quite done; put in a clove of garlic finely chopped and the juice of one lemon. Have ready some nicely boiled rice, which place around the dish, and turn out the salmon curry into the centre, and serve.
Salmon, Marinaded. —Take three or four slices of salmon about an inch thick and fry them in hot fat until they are lightly browned on both sides; when they are cold place them in an earthenware jar or dish. Into another saucepan put half a pint of French wine vinegar with half a pint of water, one shallot cut up, three bay leaves, a teaspoonful of salt, twenty whole peppercorns, and a sprig of tarragon ; let this boil for about five minutes; when it is cool, strain and pour it over the salmon ; this may now be kept for a day or two, when it will be ready to be served.
Salmon Trout Maitre D'Hotel. — Procure three or more slices of salmon trout. Mix on a plate 2 tablespoonfuls of olive oil, a teaspoonful of salt and pepper, then turn the slices of fish in this both sides. Place under a gas broiler, and broil for five minutes on each side. Place in a very hot dish, decorate with parsley, and spread maitre d’hotel butter over them and serve.
Records on this page
Salmon and Green PeasBroiled SalmonGrilled Salmon SteakSalmon RissolesCurried SalmonSalmon, MarinadedSalmon Trout Maitre D’Hotel