Cassell's dictionary of cookery

Salmon Fried in Slices.— Cut four or five thin slices of salmon, cleanse and dry them well, then season, flour, and dip them in egg beaten up and bread-crumbs. Plunge them into hot hog's-lard. Fry for ten minutes or so ; when of a nice colour,' drain the slices, and sprinkle salt over them. Dish on a folded napkin, and send them to table surrounded with halves of lemon. Salmon Fritters.— Take the remains of dressed kippered salmon. Remove the skin and bone, and tear the flesh into small flakes. Mix with these an equal quantity of potatoes mashed with plenty of cream. Bind the mixture •with yolk of egg, make it into small cakes or fritters, and fry in hot fat till they are lightly browned. Drain them, and serve on a hot dish : garnish with hard-boiled eggs minced and placed round the dish in small mounds, white and yellow alternately. Send mustard sauce to table in a tureen. Time, five or six minutes to fry the fritters. Salmon Gwilts, or Salmon Peel.— These are the small salmon which run from about five or six to ten pounds. They are very good, and make handsome dishes sent to table crooked in the form of the letter S. Salmon, Herrings, Sprats, Mackerel, &C. &C., Pickled (Dr. Kitcliiner's recipe). — Cut the fish into pieces of a suitable size, do not take off the scales ; then make a brine strong enough to bear an egg, in which boil the fish ; it must be boiled in only just liquor enough to cover it, and do not overboU it. When the fish is boiled, lay it slantingly to drain off all the liquor ; when cold, ^^ack it close in the kits, and fill them up with equal parts of the liquor the salmon was boiled in (having first well skimmed it) and the best vinegar ; let them rest for a day, fill up again, striking the sides of the kit with a cooper's adze until the kit will receive no more ; then head them down as close as possible. This is in the finest condition when fresh. Salmon is most plentiful about midsummer ; the season for it is from February to September. Some sprigs of fresh-gathered young fennel are the accompaniments. The three indispensable marks of the goodness of jjickled salmon arc — 1st, the brightness of the scales, and their sticking fast to the skin ; 2ndly, the firmness of the flesh ; and, 3rdly, its fine pale red-rose colour —without these it is not fit to eat, and was either stale before it was pickled, or has been kept too long after. The above was given us as the actual practice of those who pickle it for the London market. Pickled salmon warmed by steam, or in its pickle liquor, is a favourite dish at Newcastle. Salmon, How to Cook. — As soon as a salmon is killed it ought to be crimped, by making incisions between the head and the tail, two inches wide and one inch deep. It should then be placed in cold water— wellwater if possible — for one hour, and laid in a fish-kettle with as much cold water as will cover it, together with a quarter of a pound of salt and as much vinegar as will make the water slightly acid. As soon as the water is SAL (807) SAL