Cassell's dictionary of cookery

way). — I prefer always dressing this fish in slices from an inch to two inches in thickness, boiling it in plenty of salt and water about twenty minutes ; the whole fish may be boiled, or the head and shoulders of a large fish, but they require longer boiling. Salmon eats firmer by not being put into the water until boiling. Dress the fish upon a napkin, and serve with lobster sauce, shrimp sauce, or plain melted butter in a boat with fresh sprigs of parsley boiled a few minutes in it. A salmon weighing about ten pounds will require an hour's gentle boiling; a head and shoulders weighing six pounds half an hour. Salmon, Boiled, To Carve.— For an ordinary- sized fish, cut through the fish in the direction of a to b, and then make cross-cuts as shown in the directions of c and d, the former cut taking the thick, and the latter the thin part of the fish, a portion of which should be given to each person. If the fish is large, it would be necessary to make one or more cuts parallel with a and b. Salmon Bone, Broiled.— If when a salmon is served the flesh is not taken too closely from the bone, the latter may be cut into pieces three or four inches long, and, lightly broiled over a clear fire, will make a savoury morsel for breakfast. Salt and cayenne pepper should be strewn over it before it is broiled. Salmon, Braized. — Take a thick slice of salmon, weighing a little more than three pounds, wash it in salted water, and dry it in a cloth. Fold it in oiled paper, place it on a drainer over a saucepan of fast-boiling water, and let it steam until done enough. Drain it, and pour over it a sauce prepared as follows : — Bruise a table-spoonful of capers, and stir them into half a pint of good melted butter. Add a tea-spoonful of anchovy, a tea-spoonful of mixed mustard, two tea-spoonfuls of soy, and a pinch of cayenne. Simmer the sauce gently for three or four minutes, add a glassful of sherry, and a dessert-spoonful of lemon juice, and serve. Time to steam the salmon, threequarters of an hour. Probable cost, salmon. Is. to Is. 4d. per pound when plentiful. Salmon, Broiled. — Take one or more slices of salmon an inch thick. Dry these perfectly. Rub them over with oil, and sprinkle a little pepper and salt over them. Rub a clean gridiron with fat, make it hot, and place the slices of salmon upon it over a clear fire. Turn the fish every five minutes till it is done enough, basting it occasionally with oil or butter. When the flesh leaves the bone easily on slight pressure the salmon is done enough. Place it on a dish, and send lobster, shrimp, or caper sauce to table with it. Time to broil, a quarter of an hour. Probable cost, salmon. Is. to Is. 4d. per pound when plentiful. Sufficient, one pound and a quarter for three persons. Salmon, Broiled (another way).— Take each piece of salmon and dip it in flour, lay it on a gridiron, and turn occasionally. Time, fifteen minutes to give the fish a nice pale-yellow colour. Serve with Dutch or caper sauce. . SAL ( 803 ) SAL Salmon Canapes.— Cut some slices of stale bread a quarter of an inch thick. Stamp these with a plain cutter into any fanciful shapes, and fry them in clarified butter till they are lightly browned. Wlicn cold spread anchovy butter over them, and lay on the butter thin slices of smoked salmon. Serve the canapes on a small dish.