Salt Fish Pie.— Soak and boil the fish,
and divide the flesh (freed from skin and bone)
into neat squares. Take double its quantity in
partially-boiled potatoes thinly sliced, together
with as many partially-boiled and sliced onions
as may be agreeable. Butter a pie-dish thickly,
fill it with layers of sliced potato, fish, hard-
boiled eggs and onions ; season each layer with
pepper and dry mustard, and place little pieces
of fresh butter here and there in the pie.
Pour over all a little egg sauce, cover with
good pastry✪ Salt Fish Pie, and bake in a well-heated oven.
AVTien the pastry is sufiiciently baked the i>ie
■will be done enough. If liked, mashed potatoes
may be used to cover the pie instead of pastry,
and the onions can be omitted altogether. A
very good potato pastry may be made with salt
fish (see Potato Pastry).
Salt in Bread. — In bread-making, salt
is always used, not only on accovmt of its fla-
vour, to desti-oy the insipid raw taste of the
flour, but because it is thought to make the
dough rise better. Salt is used either by
mixing it at first with the flour, or by dis-
solving it in the water. A sack of flour made
into bread will require, on an average, five
pounds of salt.
Salt Leg of Mutton.— In hot weather,
when there is a danger that mutton will not
keep, it may be salted to preserve it. In some
parts of Scotland this joint is regularly salted,
dried, and smoked, and afterwards boiled. To
salt the mutton, pound an ounce of bay-salt
with half an ounce of saltpetre. Pub this
mixture equally and thoroughly into every part
of the joint, and let it lie all night. Drain and
wipe it, then salt it well with common or bay-
salt. Let it lie for ten days, turning and rub-
bing it every day. Hang it to dry, or boil it
fi'om the pickle.
Salt, Spiced. — i^Iix thoroughly half an
ounce of grated nutmeg, half an ounce of
powdered cloves, a quarter of an ounce of white
pepper, and an eighth of an ounce of cayenne.
Pound the ingredients, and pass them through
a fine sieve. Mix with them a quarter of an
ounce of powdered thyme, a quarter of an ounce
of powdered bay-leaf, a quarter of an ounce
of mixed mai'joram and rosemaiy, and lastly
half a pound of dried and powdered salt. Put
the preparation in a bottle, stopper it closely,
and store in a dry place till wanted.
Salt, To Prepare for Table.— Purchase
salt in lumps, and store it in a di-y place. If it
is not perfectly dry, put it before the fire to'
make it so before using it, and then let it cool
before putting it into the salt-cellar, or it will
harden into a lump. When wanted for use,
rub one lump upon another, and in this way
powder the salt, which will be quite fine.
Pile the salt in the saltcellar, and smooth the
top by pressing it with a knife or table-spoon.
Salt, Varieties of.— There are different
kinds of salt, and different modes of preparing
it. For example: — 1. Bay-salt, which consists
of two kinds, the one prepared by evaporation
SAL
( 821 )
SAL
Page 1698 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Salt Fish Pie.— Soak and boil the fish, and divide the flesh (freed from skin and bone) into neat squares. Take double its quantity in partially-boiled potatoes thinly sliced, together with as many partially-boiled and sliced onions as may be agreeable. Butter a pie-dish thickly, fill it with layers of sliced potato, fish, hardboiled eggs and onions ; season each layer with pepper and dry mustard, and place little pieces of fresh butter here and there in the pie. Pour over all a little egg sauce, cover with good pastry, and bake in a well-heated oven. When the pastry is sufficiently baked the pie ■will be done enough. If liked, mashed potatoes may be used to cover the pie instead of pastry, and the onions can be omitted altogether. A very good potato pastry may be made with salt fish (see Potato Pastry).
Salt in Bread. — In bread-making, salt is always used, not only on account of its flavour, to destroy the insipid raw taste of the flour, but because it is thought to make the dough rise better. Salt is used either by mixing it at first with the flour, or by dissolving it in the water. A sack of flour made into bread will require, on an average, five pounds of salt.
Salt Leg of Mutton.— In hot weather, when there is a danger that mutton will not keep, it may be salted to preserve it. In some parts of Scotland this joint is regularly salted, dried, and smoked, and afterwards boiled. To salt the mutton, pound an ounce of bay-salt with half an ounce of saltpetre. Pub this mixture equally and thoroughly into every part of the joint, and let it lie all night. Drain and wipe it, then salt it well with common or baysalt. Let it lie for ten days, turning and rubbing it every day. Hang it to dry, or boil it from the pickle.
Salt, Spiced. — Mix thoroughly half an ounce of grated nutmeg, half an ounce of powdered cloves, a quarter of an ounce of white pepper, and an eighth of an ounce of cayenne. Pound the ingredients, and pass them through a fine sieve. Mix with them a quarter of an ounce of powdered thyme, a quarter of an ounce of powdered bay-leaf, a quarter of an ounce of mixed marjoram and rosemary, and lastly half a pound of dried and powdered salt. Put the preparation in a bottle, stopper it closely, and store in a dry place till wanted.
Salt, To Prepare for Table.— Purchase
salt in lumps, and store it in a dry place. If it is not perfectly dry, put it before the fire to' make it so before using it, and then let it cool before putting it into the salt-cellar, or it will harden into a lump. When wanted for use, rub one lump upon another, and in this way powder the salt, which will be quite fine. Pile the salt in the saltcellar, and smooth the top by pressing it with a knife or table-spoon.
Salt, Varieties of.— There are different kinds of salt, and different modes of preparing it. For example: — 1. Bay-salt, which consists of two kinds, the one prepared by evaporation
SAL
( 821 )
SAL
Records on this page
Salt Fish Pie