SALMON STEAKS — Salmon steaks are good broiled and served
with piccalilli heated and piled in the middle, and with a hot sauce
poured round, but not over the fish. A very simple but delicious
way of cooking salmon is to cut it in slices, and grill it, serving it
at once with a good squeeze of lemon juice, and a dust of cayenne on
v^ach side.
Large Trout cooked in the same way are equally good.
SALMON TOAST — Soak 2 oz. of bread crumbs in cold milL
and mix with a can of salmon which has been worked to a paste.
FISH 75
Add the beaten yolks of 2 eggs, season with salt, pepper, a little nut-
meg, and the grated peel of | a lemon✪ Salmon Toast. Put into a dish, and on the
top place beaten whites of the eggs. Bake in a moderate oven, and
when the top is slightly brown, it is ready to serve.
CANNED SALMON — A good way to serve it for breakfast, is to
heat it, add pepper and salt to season, and serve on slices of toast,
pouring over milk, thickened with flour and butter✪ Canned Salmon.
Another way to use canned salmon is to put the can for about 20
minutes in a kettle of hot water; then turn it into a dish, and pour
on drawn butter, to which finely cut hard boiled eggs and chopped
parsley has been added; eat with mashed potatoes.
SALMON, GERMAN STYLE— Take 2 pints sauerkraut, boil.
drain, pile it on a dish, and make a hole in the center; have 1 lb.
hot canned salmon✪ Salmon, German Style ready, put it in the hole; heat and season the
salmon liquid, pour it over the dish and serve.
SMOKED SALMON, BROILED.— Smoked salmon is nice
washed, drained, and broiled nicely. Then put it on a warm dish,
spread on butter, and serve.
The Salmon is found in both the Atlantic and Pacific oceans. There are many
varieties. Although the fish is considered most delicious when fresh, it is said to
be more wholesome when kept 1 or 2 days. It is very nutritious, but should be
eaten in moderation.
SARDINES.
These are nice broiled. Do not break them in taking from the
can. Scrape off the skin carefully, and broil to a delicate brown
between double wire broilers. Then put them in a hot dish and
serve with lemon juice squeezed over them. They are also nice with
orange juice.
To serve sardines, the oil can be drained from them, and then
place them on any small ornamental dish. Some people cover them
with fresh olive oil, and others do not, as tastes differ. They can
be garnished with parsley, pepper-grass or lettuce. Set a dish of
quartered lemons near them.
SARDINES ON TOAST.- -Take 3 eggs, 3 sardines, 3 slices of
buttered toast. Bone the sardines and pound them in a mortar with
a pinch of salt, a little pepper, and cayenne. Spread this paste on
the hot buttered toast. Heat |- pint of crea✪ Sardines on Toastm, and, when hot, add
the eggs well beaten with a Dover beater. Stir well until almost
boiling; then pour it over the sardines and toast, and send to the
table. Sufficient for 3 persons.
76 FISH
Page 54 · 4 recipe records on this page
Presented as published in 1902. 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
SALMON STEAKS — Salmon steaks are good broiled and served with piccalilli heated and piled in the middle, and with a hot sauce poured round, but not over the fish. A very simple but delicious way of cooking salmon is to cut it in slices, and grill it, serving it at once with a good squeeze of lemon juice, and a dust of cayenne on v^ach side.
Large Trout cooked in the same way are equally good.
SALMON TOAST — Soak 2 oz. of bread crumbs in cold milk and mix with a can of salmon which has been worked to a paste.
Add the beaten yolks of 2 eggs, season with salt, pepper, a little nutmeg, and the grated peel of ½ a lemon. Put into a dish, and on the top place beaten whites of the eggs. Bake in a moderate oven, and when the top is slightly brown, it is ready to serve.
CANNED SALMON — A good way to serve it for breakfast, is to heat it, add pepper and salt to season, and serve on slices of toast, pouring over milk, thickened with flour and butter.
Another way to use canned salmon is to put the can for about 20 minutes in a kettle of hot water; then turn it into a dish, and pour on drawn butter, to which finely cut hard boiled eggs and chopped parsley has been added; eat with mashed potatoes.
SALMON, GERMAN STYLE— Take 2 pints sauerkraut, boil. drain, pile it on a dish, and make a hole in the center; have 1 lb. hot canned salmon ready, put it in the hole; heat and season the salmon liquid, pour it over the dish and serve.
SMOKED SALMON, BROILED.— Smoked salmon is nice washed, drained, and broiled nicely. Then put it on a warm dish, spread on butter, and serve.
The Salmon is found in both the Atlantic and Pacific oceans. There are many varieties. Although the fish is considered most delicious when fresh, it is said to be more wholesome when kept 1 or 2 days. It is very nutritious, but should be eaten in moderation.
SARDINES.
These are nice broiled. Do not break them in taking from the can. Scrape off the skin carefully, and broil to a delicate brown between double wire broilers. Then put them in a hot dish and serve with lemon juice squeezed over them. They are also nice with orange juice.
To serve sardines, the oil can be drained from them, and then place them on any small ornamental dish. Some people cover them with fresh olive oil, and others do not, as tastes differ. They can be garnished with parsley, pepper-grass or lettuce. Set a dish of quartered lemons near them.
SARDINES ON TOAST.— Take 3 eggs, 3 sardines, 3 slices of buttered toast. Bone the sardines and pound them in a mortar with a pinch of salt, a little pepper, and cayenne. Spread this paste on the hot buttered toast. Heat ½ pint of cream, and, when hot, add the eggs well beaten with a Dover beater. Stir well until almost boiling; then pour it over the sardines and toast, and send to the table. Sufficient for 3 persons.
Records on this page
Salmon ToastCanned SalmonSalmon, German StyleSardines on Toast