The official handbook for the National Training School for Cookery

Salt and pepper I A tablespoonful of French vinegar J 1 Gherkins or capers i i teaspoonful of made mustard ^ L i teaspoonful of tarragon vinegar ) ° l i gill of oil 6 io| Time required, about fifteen minutes. Now we will show you how to cook Salmon, and make Tartare Sauce. 1. We take a slice of salmon weighing one pound. 2. We wipe the salmon with a clean cloth. 3. We take a plate, and pour on it about a gill of salad oil. 4. We dip the slice of salmon into the oil, on both sides, the oil will prevent the fish from drying whilst cooking. 5. We season the slice on both sides, with pepper and salt. 6. We take a gridiron and heat it on both sides, by the fire. This is to prevent the fish sticking. 7. When the gridiron is hot, we place on the slice of salmon, and let it grill for a quarter of an hour. N.B. — While the salmon is cooking, we must make the sauce. Lessons 011 Cooking Fish. — Grilled Salmon. 231 8. We must turn the gridiron occasionally, so as to cook the fish on both sides, which should become of a pale brown colour. 9. When the fish is quite done, we can remove the bone from the centre of the slice. We serve the salmon on a napkin on a hot dish. For Tartare Sauce. 1. We take two eggs, put the yolks in one basin, and the whites (which will not be wanted) into another basin. 2. We take a wooden spoon, and just stir the yolks enough to break them. 3. We add to them a saltspoonful of salt, and half a saltspoonful of pepper, and a tablespoonful of French vinegar. 4. We take a bottle of salad oil, and, putting our thumb half over the top, pour in drop by drop, the oil, stirring well with a whisk the whole time ; a gill of oil will be sufficient. 5. We now stir in a teaspoonful of ready-made mustard, and a teaspoonful of tarragon vinegar. 6. We take a few gherkins or capers, and chop them up finely on a board, there should be enough to fill a tablespoon. 7. We take these chopped gherkins or capers and put them all into the sauce, and mix them with a spoon. 3. We serve the sauce in a sauce tureen, with the grilled salmon. 232 National Training School for Cookery. Lesson No. 10. BAKED MACKEREL OR HERRING. Average cost of " Mackerel or Herring " (baked with bread crumbs and herbs). d. 2 mackerel 6d. or herrings id. 1 dessertspoonful of chopped herbs and onions i 1 dessertspoonful of chopped parsley o>\ 1 dessertspoonful of bread crumbs \ 1 Pepper and salt \ °2 2 oz. of dripping I With Herrings, $d. With Mackerel, gd. Time required about forty minutes. Now we will show you how to bake Mackerel or Herrings with herbs and bread crumbs. 1. We wash the mackerel or herrings in cold water, dry them in a cloth, and put them upon a board. 2. We take a sharp knife, cut off the heads of the fish and carefully split open each fish and take out the back bone. 3. We lay one fish open flat on a tin (skin downwards). 4. We take a sprig of parsley, wash it in water, and dry it in a cloth. 5. We put the parsley on a board and take away the stalks and chop it up as finely as possible (there should be about a dessertspoonful). 6. We take half an onion, peel it, put it on a board, with a sprig of thyme and marjoram, and chop them up finely (there should be about a dessertspoonful).