Cassell's dictionary of cookery

them on a very slow fire on both sides. When chey are done, take ofi: the skin, and di-ain them on a clean towel to draw out all the oil. Dish them, and cover over with the caper sauce. Let it be understood that the gridiron must be on a slope, with a plafond under the fore-feet to receive the oil, the smoke of which if it fall into the fire would spoil the fish, and fill the kitchen with smoke and a disagreeable odour. Cover the slices with caper sauce. Salmon, Crimped, with Lobster Sauce. — Boil the salmon quickly in salt and water. Serve up with lobster sauce. Fifteen minutes is sufficient to boil it. If you leave it too long in the water it loses all its taste and colour. Some like plain parsley and butter with it. Salmon Cromeskys. — Take the remains of dressed salmon, free it from skin and bone, and tear the flesh into flakes. Put it into a saucepan with a small proportion of white sauce, a little pepper and salt, and the yolks of three eggs. A spoonful of minced truffles may be added, or not. Stir the mixture over the fire for a few minutes till the eggs are set, then spread the preparation an inch thick on a plate, and leave it till cold. Divide it into equalsized portions, and mould these in the form of corks. When the cromeskys are to be served, dip them separately into frying batter, and fry in hot fat till they are brown and crisp. Drain, serve on a hot dish, and garnish with parsley. The batter may be made as follows : — Put five ounces of fiour into a bowl. Add a pinch of salt, and mix it smoothly with a quarter of a pint of water. Beat the yolks of two eggs with two table-spoonfuls of oil ; stir the mixture into the batter, and add more water if necessary. Ten minutes before the batter is ■wanted, add the whites of the eggs whisked to froth. Time to fry the cromeskys, three or fourminutes. Salmon Crumbs.— This is a highlyesteemed dish in the North of Ireland. A quantity of cold boiled salmon is divided into very small fragments, and mixed with breadcrumbs, an egg or two well whisked, butter, pepper, salt, and a little vinegar ; after which it is put in a pudding-dish, and baked in an oven. The proportion of the ingredients is not very definite, but is variously regulated according to taste. Vinegar is often used with this dish. Salmon, Cured or Salted.— Split open and bone the fish. Wipe it with a soft cloth, sprinkle salt over it, and leave it for twentyfour hours. Pour off the liquor, wipe the fish dry, cut it into pieces of a convenient size, rub these well with pounded saltpetre, and pack closely in a pot, with salt between the layers. If the salt is not dissolved in three or four days make a strong brine, and pour it, when cold, over the fish, which must be kept covered with the liquor. Salmon, Curried.— Cut two moderatesized onions into slices, and fry them in hot fat till they begin to turn yellow. Mix a tablespoonful of curry powder, and a dessert-spoonful of curry paste very smoothly with a small quantity of good stock. Add more to make the