Salmon Trent is considered the finest from the end of May to the end of September, soon after the spawning season begins. The salmon trouts belong to the genus Fario (Valenciennes), haying 1 row of teeth on the yomer, the true salmon haying the palate smooth; the species are so called from the redness of the flesh, but all the trouts haye this color at some period of their liyes, depending prob- ably on their food. There are seyeral species called salmon trout in lakes shut off from the sea, and near the mouths of the riyers of Maine. The so-called sea trout of the Gulf of St. Lawrence {Salmo SALMON. 189 immaeulatuSj H. B. Storer) has flesh of a fine pink color and a superior flavor, is sea green above, having lower parts and the fins white ; it rarely exceeds a weight of 7 pounds. Salmon Trout & la B^arnaise.— Place a good-sized, well* cleaned fi^h on the grating of a fish kettle, cover with cold water, add Va pint vinegar, 2 tablespoonfuls salt✪ Salmon Smoked, 2 onions, 12 whole pep- pers, and a bouquet. Set the kettle over a strong fire ; as soon as it comes to a boil remove it to side of stove, letting simmer, not boil ; when done lift the grating with the fish out of the kettle, slide the fish on to a warm dish, garnish with 12 potatoes tortonia, and pars- ley, serve with sauce BS^maise. Fish boiled in this way may be served with the following sauces and named after the sauce it is to be served with: Sauce B6gence, G^nevoise, Bobert, poivrade, piquante, tomato, gourmets, paprika, matelote, Hollandaise, lobster, eggj mustard, caper, bechamel, allemande, and maitre d'h6tel. Salmon Trout cooked in Wine h rAllemande.— Select a large fresh fish weighing about 5 to 6 pounds, clean and wash, tie a string around the head, lay on a grating in a fish kettle, sprinkle over 1 heaping tablespoonful salt, cover with red wine, add 2 onions cut into slices, 1 large bouquet, and 12 whole peppers✪ Salmon Trout cooked in Wine à l'Allemande, and set the kettle over the fire ; as soon as it boils remove the kettle to side of stove and let it simmer till done (about 1 hour). When ready to serve, lift the fish out of kettle, slide it on to a warm dish, garnish with boiled crawfish and parsley, and serve with sauce Hollandaise. Salmon Trout with Mayonnaise.— Boil the fish the same as in foregoing recipes✪ Salmon Trout with Mayonnaise ; let it cool in the broth, then lift out of kettle, dip on to a dish, and set on ice ; when ready to serve, garnish with chopped aspic, and serve with mayonnaise. Salmon Trout i la Crfime.— Select a fine fresh fish weighing from 4 to 5 pounds, clean, wash, and wipe dry ; season with 1 heap- ing tablespoonful salt, equally distributed in and outside the fish ; let lie about 30 minutes ; lay 3 thin slices of larding pork in the bottom of a roasting pan ; put the fish on the grating of a fish 190 SEA POOD, Etc.

AI-modernized reading of the original text

Salmon Trent is considered the finest from the end of May to the end of September, soon after the spawning season begins. The salmon trouts belong to the genus Fario (Valenciennes), having 1 row of teeth on the vomer, the true salmon having the palate smooth; the species are so called from the redness of the flesh, but all the trouts have this color at some period of their liyes, depending probably on their food. There are several species called salmon trout in lakes shut off from the sea, and near the mouths of the rivers of Maine. The so-called sea trout of the Gulf of St. Lawrence {Salmo SALMON. 189 immaeulatuSj H. B. Storer) has flesh of a fine pink color and a superior flavor, is sea green above, having lower parts and the fins white ; it rarely exceeds a weight of 7 pounds. Salmon Trout & la B^arnaise.— Place a good-sized, well-cleaned fish on the grating of a fish kettle, cover with cold water, add ½ pint vinegar, 2 tablespoonfuls salt, 2 onions, 12 whole peppers, and a bouquet. Set the kettle over a strong fire ; as soon as it comes to a boil remove it to side of stove, letting simmer, not boil ; when done lift the grating with the fish out of the kettle, slide the fish on to a warm dish, garnish with 12 potatoes tortonia, and parsley, serve with sauce Béarnaise. Fish boiled in this way may be served with the following sauces and named after the sauce it is to be served with: Sauce Régence, Genevoise, Bobert, poivrade, piquante, tomato, gourmets, paprika, matelote, Hollandaise, lobster, eggj mustard, caper, bechamel, allemande, and maître d'hôtel. Salmon Trout cooked in Wine h rAllemande.— Select a large fresh fish weighing about 5 to 6 pounds, clean and wash, tie a string around the head, lay on a grating in a fish kettle, sprinkle over 1 heaping tablespoonful salt, cover with red wine, add 2 onions cut into slices, 1 large bouquet, and 12 whole peppers, and set the kettle over the fire ; as soon as it boils remove the kettle to side of stove and let it simmer till done (about 1 hour). When ready to serve, lift the fish out of kettle, slide it on to a warm dish, garnish with boiled crawfish and parsley, and serve with sauce Hollandaise. Salmon Trout with Mayonnaise.— Boil the fish the same as in foregoing recipes ; let it cool in the broth, then lift out of kettle, dip on to a dish, and set on ice ; when ready to serve, garnish with chopped aspic, and serve with mayonnaise. Salmon Trout i la Crfime.— Select a fine fresh fish weighing from 4 to 5 pounds, clean, wash, and wipe dry ; season with 1 heaping tablespoonful salt, equally distributed in and outside the fish ; let lie about 30 minutes ; lay 3 thin slices of larding pork in the bottom of a roasting pan ; put the fish on the grating of a fish

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Salmon SmokedSalmon Trout à la BarnaiseSalmon Trout cooked in Wine à l'AllemandeSalmon Trout à la CrèmeSalmon Trout with Mayonnaise

European and American cuisine