Cookery and housekeeping

Small pieces of large fish, or small fish, lose so much of their flavour if boiled, that it is far better to wrap them in buttered paper and cook them in the oven. Care must be taken not to overcook them, and sauce of a piquant character must be selected to serve separately. Fillets of fish make very good dishes, either fried in breadcrumbs and eggs, or in batter, or baked and served with sauce over them, arranged like cutlets. The cold scraps of fish are to be kept, making good breakfast dishes, such as kedgeree or fish cakes. Home-made Isinglass. The bones of turbot and of all fish that are boiled should be taken care of, and boiled dCwn for aspic jelly. The process consists in boiling down the bones, straining the liquid, testing a small quantity to ascertain if it is stiff enough, and simmering till the jelly formed will bear the addition of a little wine or vinegar, and be a jelly when cold. SALMON, 103 To boil Salmon. To every 3 lbs. of salmon put i lb. of salt and sufficient water to cover the fish with saltpetre in the proportion of \ oz. to a gallon of water. Let the salt and water be thoroughly boiling, and skim it before putting in the fish. Boil quickly, allowing ten minutes to the pound, and serve immediately. Slices of salmon should be cut an inch thick. The appropriate sauces are mayonnaise, tartar, or a little of the water in which it has been boiled. Salmon Curry. Take a large onion ; cut it into small slices, and fry to a light brown in an ounce of butter ; put it into three-quarters of a pint of strong stock, with a tablespoonful of curry powder, a teaspoonful of anchovy sauce, the juice of half a lemon, cayenne, and salt to taste ; simmer all gently till the onion is tender, stirring it occasionally ; cut the remains of any boiled salmon into small square pieces ; carefully take away all skin and bone ; lay it in the stewpan, and let it gradually heat through, but do not let it boil long. Fresh salmon cut in slices may be curried in the same manner, but must be allowed to cook a much longer time. Salmon Steaks. Dry well with a cloth, dredge with flour, and la}- them upon a well-buttered gridiron over clear hot coals. Turn with a broad-bladed knife slipped be- I04 TURBOT. neath, and a flat wire egg-beater above, lest the steak should break. When done to a light brown, lay in a hot dish, butter each steak, seasoning with salt and pepper, cover closely, and serve. Tinned Salmon. This is a very useful article to keep in the store room. The best modes of using preserved salmon are fish cakes, a curry, or a mayonnaise. The oil which sometimes exudes from salmon must be allowed to drain away before using. In making the fish cakes allow equal weights of mashed potato and salmon. Norwegian Lax (Salmon). This preparation of salmon is eaten without any cooking process. The tin is placed on a dish in which a napkin has been folded, and handed round with slices of dry toast and butter. The lax keeps good for about three days after the tin is opened. Turbot and Brill.