Cassell's dictionary of cookery

Salmon Caveach.— Take one or more slices of salmon an inch thick, and broil these according- to the directions already given. Let them cool, then put them into an earthen pan, and pour over the fish as much vinegar as will entirely cover it. The vinegar should have been boiled with two heads of shallots, two cloves, a small blade of mace, a quarter of an ounce of whole pepper, and a little salt to each quart. Pour over the top as much oil as will cover the vinegar, and put the salmon aside till wanted. Time, half an hour to broil the salmon. Probable cost of salmon, Is. to Is. 4d. per pound when plentiful. Salmon, Choosing. — Choose salmon with a small head and tail and thick shoulders. If fresh the body will be firm and stiff, the eyes bright and prominent, the scales bright and silvery, and the smell pleasant {nee Salmon, Freshness of). The colour of the salmon changes greatly during the course of its life. In the adult fish, the back and upper part of the head are dark blackish-blue, the abdomen is glittering white, and the sides are of an intermediate tint. On the body, and especially above the lateral line, a few dark spots are scattered. During the breeding season the male salmon assumes its most vivid hues, an orange golden tint spreading over the body, and the cheeks being marked with bright orange streaks. The size of the salmon is extremely variable. Some specimens have been caught that weighed sixty pounds, and Mr. Yarrell mentions one case where a female salmon was captured about the year 1821, and was remarkable for weighing eighty-three pounds. This great weight was owing more to the depth and thickness of the fish than the length. Salmon, Cleaning of. — Begin by cutting out the giUs ; then open the belly, take out the inside, and wash it lightly ; scrape off the scales, and cut the fish in slices, or serve it whole. If the salmon is to be crimped, the scales must be allowed to remain. Salmon-trout are cleaned in the same way as salmon. Salmon, Collared.— Split a salmon, and take one hali for the roll. Cut off the head and tail parts, scale, bone, wash, and dry the fish perfectly. Into a piece weighing four pounds rub a savoury powder made of two tea-spoonfuls of salt, a tea-spoonful of white pepper, two drachms of powdered mace, and a pinch of cayenne. Roll the salmon up, and bind it firmly ; put it in a fish-kettle, cover it with vinegar and cold water, putting two parts of water to one of vinegar, and add two or three bay-leaves and a little pepper and salt. Cover the .saucepan, and let the fish Simmer gently till it is done enough. Serve cold with anchovy : auce or melted butter; and in order to preserve the fish, keep it covered with the liquor in which it was boiled, and pour into this a little additional vinegar. Time to boil, about an hour. Probable cost, salmon, Is. to Is. 4d. per pound when in full season.