Cassell's dictionary of cookery

solved. Mushrooms or oysters may be added to this sauce if liked. It ought to be very savoury. When brown sauce is not at hand, it may be easily and quickly made by kneading together in a saucepan equal proportions of butter and flour, stirring the mixture quickly over a slow fire till it is lightly browned without being at all burnt, and moistening it with stock made from bones, or, failing this, with water. Time to make the sauce, half an hour. Probable cost of salmon, when plentiful, Is. to Is. 4d. per pound. Salmon, Matelote of (another way. — Take two or three slices of salmon, lay them in a small kettle with a strainer, stew them very gently in a quart of veal gravy and a gill of Harvey's Sauce for twenty minutes ; lift out the strainer with the fish, pour off the gravy into a stewpan, return the strainer with the fish to keep warm, thicken the gravy with arrowroot, season with pepper and salt, add a quarter of a pint of sherry, a gill of capers, a dozen of pickled gherkins cut in slices; pour the whole back again over the slices of salmon. Let them simmer five minutes, and serve immediately. Salmon, Mayonnaise of.— Mayonnaise of salmon consists of salmon boiled and then allowed to go cold, served with salad and mayonnaise sauce. It is a dish which is very highly esteemed, and one which affords ample scope for the display of the artistic faculty. The salmon may be boiled and dished whole, or it may be divided into flakes two inches, long and an inch wide. Instructions for both methods are here given. The salmon may be boiled in the usual way, or for a superlative dish it may be dressed as follows: — Put a moderate-sized carrot sliced into a saucepan with four shallots, a handful of parsley, a sprig of thyme, a sprig of chervil, a bay-leaf, a tea-spoonful of salt, and a slice of fresh butter. Steam the ingredients for four or five minutes, then pour in as much boiling water as will barely cover the fish, and add two glassfuls of light wine. Put in a piece of salmon weighing about five pounds, let it boil up quickly, skim the liquor, then draw the saucepan "back a little, and simmer the fish gently till it is done enough; drain it, and leave it till cold. If the salmon is to be served whole, dish it on a napkin, garnish round with small salad and crayfish, and stick prawns and parsley into the salmon with silver skewers. Send mayonnaise sauce to table in a boat. "When the salmon is to be broken up, boil it, let it get cold, remove the skin and bone, and divide into neat pieces. Trim these neatly, and if plainly boiled, season each one with oil, vinegar, pepper, and salt. Trim and wash two large lettuces or any other salad. Dry the leaves perfectly by shaking them in a napkin held by the four comers. Shred them finely, put a layer of salad in a bowl, place on this two table-spoonfuls of the sauce, and then part of the salmon, with a little more sauce, and repeat until all the ingredients are used. Ornament the toj) with slices of fresh cucumber, garnish the base with a border of hard-boiled eggs, prawns, (S:c.,and let a trellis-work of beetroot rest upon the eggs. The decoration of this dish may be SAL ( 809 ) SAL