Cassell's dictionary of cookery

Salmon Peel. — Salmon peel is the name given to an inferior variety of salmon, which seldom reaches to more than a few pounds in weight. It should be dressed like ordinary salmon. On account of its small size it is generally boiled whole, and in the shape of the letter S. To truss it in this form, pass a packing-needle, threaded with strong twine, through the eyes, and tie it securely under the jaw, afterwards run the needle through the thick part of the tail of the fish, and tie it tightly. Salmon Pickle, Irish {see Irish Salmon Pickle). Salmon, Pickled. — A whole salmon or part of one may be pickled, and will form a handsome dish, or, if preferred, the remains of cold boiled salmon may be preserved in this way. Recipes are given for both methods. No. 1. Clean, scale, and boil a moderate-sized salmon in the usual way ; drain it, and let it cool. Take equal parts of the water in which it was boiled and of good vinegar : let there be altogether as much liquor as will cover the fish. Put it into a saucepan with a dozen cloves, a blade of mace, a tea-spoonful of peppercorns, and a tea-spoonful of whole allspice; let it boil; skim it, stir a slice of fresh butter into it until dissolved, and pour it over the fish. Put it in a cool place till wanted. It will keep for some days if required. No. 2. Put a whole fresh salmon or part of one into a large earthen jar, cover with equal parts of vinegar and water, add salt, cloves, peppercorns, and spices, as in the last recipe, and lay one or two bay-leaves on the top of the liquor. Bake the salmon in a moderate oven. When the flesh leaves the bone easily on being lightly pressed with the finger it is done enough. Leave the salmon in the liquor in which it was baked, and set it in a cool place till wanted. If fresh vinegar is added, and the pickle is boiled every now and then, it will keep good for some time, and may be used again and again for the same pui-pose. No. 3. Split a salmon open down the backbone, and divide the flesh into pieces about five inches square. Sprinkle salt and pepper over the pieces, and lay them in an earthen pan. Pour as much good vinegar over them as will cover them, set the lid on the pan, and put in a moderate oven. Bake the fish gently until done enough. Keep it under the pickle until it is wanted, and serve with a small portion of the pickle in the dish with it. Salmon, Pickled (another way).— Cut the salmon across in slices about an inch and a half or two inches thick. Then rub each piece over with the following seasoning : — Pound one ounce each of mace, Jamaica pepper, and cardamom seeds, half an ounce of allspice, and a drachm of cloves ; mix these with half a pound of pounded bay-salt and two grated nutmegs. Add also a little pounded bay-leaf and a very small quantity of dried and powdered mint. Eub this seasoning well into every bit of salmon, then cover each piece with yolk of beaten egg, and strew seasoning over it again. |