Cassell's dictionary of cookery

Salmon, Boiled. — The middle cut of the salmon is the best. A whole salmon is seldom sent to table unless the party be large. Scrape the scales carefully, cut off the fins and gills, and cleanse the fish thoroughly from blood. Put as much cold water into the fish-kettle as will entirely cover the fish, and with it six ounces of salt to each gallon of water. Bring it quickly to the boil, and skim carefully ; then put in the fish, and let it simmer gently ; boil moderately fast, if it is a small fish and thick, until done enough. Take it up as soon as it is SAL ( 802 ) SAL done, and if it is not immediately wanted lay it on a fish-strainer, and cover with hot cloths. If it is allowed to remain in the water after it is done enough the flavour will he spoilt ; unless it is thoroughly done, it will he uneatable. In order to ascertain whether it is done enough, press the flesh lightly with the finger, and if it leaves the bone easily it is done. Serve on a neatly-folded napkin, garnish with lemon and parsley, horseradish and fennel, or fennel and red currants, and send shrimp, lobster, parsley, anchovy, or Dutch sauce to table with it. A dish of sliced cucumber is usually served with boiled salmon. If lobster sauce is chosen, the salmon should be garnished with the coral. Time : experience alone can teach a cook how long to boil fish, as it varies so much in size and thickness ; as a general rule, eight minutes per pound may be allowed for thick salmon, six minutes per pound for thin salmon. Probable cost, Is. to Is. 4d. per pound when in full season. Sufficient, one pound and a quarter for thi-ee persons. Salmon, Boiled (another way). — Put on a fish-kettle with spring water enough to well cover the salmon you are going to dress, or the salmon will neither look nor taste well (boil the liver in a separate saucepan). When the water boils, put in a handful of salt, take off the scum as soon as it rises, have the fish well washed, put it in, and if it is thick let it boil very gently — salmon requires almost as much boiling as meat : about a quarter of an hour to a pound of fish. Salmon, Boiled (a la Marechal). — When the fish is cleaned, strew salt on both sides of it ; two hours after, perfectly wash, drain, and lay it upon a fish-strainer well buttered ; put it into the kettle with a good and well-seasoned Mirepoix, moistened with three bottles of champagne. Place it over a quick fire, and Avhen it boils throw the liquor well upon the fish ; cover, and put it into a slow oven to simmer. Every twenty minutes see that the boiling is slow and regular, and mask the fish with the Mirepoix ; give it an hour and a half's boiling; then take it up, cover it with butter made lukewarm and mixed with eight yolks of eggs passed through a tamis. Strew bread-crumbs mixed with onefourth of their quantity of Parmesan cheese grated, pressing them on the salmon with the blade of a knife, and scattering drops of butter melted upon them, and give it a fine colour in the oven. Dish without disarranging its surface, and surround it with a Ragout a la Financier with a part of the same served in a sauceboat . — Careme . Salmon, Boiled, Plain (M. Soyer's