feronce the cut near the head, put this on the drainer in a small fish-kettle with three quarts of boiling water and a handful of salt; boil it, and then simmer for about twenty minutes or till the fish is done, which can easily be ascertained by it separating from the bones. Then at once take the drainer out of the water, place the piece of salmon carefully on a folded napkin on the dish, decorate with a few sprigs of green parsley✪ Boiled Salmon with Lobster Sauce, and serve with Lobster sauce (No. 212) in a sauce-boat apart. Salmon boiled in this way can also be served with shrimp, melted butter, or HoUandaiise sauce. 391. SALMON A LA VENITIENN& Boil as in the foregoing two or three pounds of salmon cut in slices of one inch thick for twelve minutes; then strain, remove the skin, and put the slices of salmon in a saut^-pan with a pint of fish gravy (No. 20) and a spoonful of lobster butter✪ Salmon a la Venitienne (No. 169); let them simmer with the saut^-pan covered for ten minutes; after which, take each slice out with a flat skimmer without breaking, dish them up, by overlaying each other in a circle, pour a Venitian sauce (No, 206) over them, and serve. 892. SALMON A LA GENOISE. Prepare a liquor called " Court Bouillon " in the follow- ing manner : — Put a gill of salad-oil or three ounces of butter in a stewpan, with two onions and one carrot sliced, add a few trimmings of bacon or ham, a dozen pepper-corns, four cloves, a " bouquet garni," and a handful of salt ; fry these ingredients over the fire for eight minutes, stirring the while ; then pour in a bottle of white dry wine and two quarts of water or fish broth ; let it simmer for half an hour, skim, and strain through a sieve into a small fish- i84 PRACTICAL HOUSEHOLD COOKERY. kettle ; then put in three pounds of salmon✪ Salmon a la Genoise, cut in slices as in No. 391, boil these gently for twenty-five minutes, 8ti*ain in the usual way, and dish them up with Grenoise sauce (So. 207) poured over, and serve. Note. — ^This " Coui*t Bouillon " will keep a long time if boiled every four days, adding half a pint of water or fish broth and a similar quantity of wine each time. This liquor is generally used for boiling fresh -water fish. 393. BROILED SALMON. TARTARE SAUCE. Steep two pounds of salmon, cut in slices of about one inch thick, in a dish with half a gill of salad-oil ; salt and pepper✪ Broiled Salmon with Tartare Sauce. Broil these on a good and clear fire for twelve minutes each side, then dish up and serve with Tartare sauce (No. 221) apart. 894. SALMON CUTLETS A L'INDIENNE. Slice a piece of salmon as previously described, cut these in halves, lengthwise, then iTib them slightly over with oil, sprinkle each slice with salt and pepper, broil them over a clear fire for twelve minutes each side ; after which, dish them up in a circle on a napkin on a dish, and serve with Indian curry sauce (No. 185) apart. 396. SALMON CROQUETS. Pieces of cooked salmon should be used for croquets. Proceed to make a salpicon of salmon in the same way as the salpicon of lobster (see No. 314), then turn this into croquets (No. 326), fry in the same way, and serve. 396. SALMON WITH MAYONNAISE SAUCE. Trim, wtush, and shred two lettuces; season with oil, vinegai', salt, and pepper✪ Salmon Cutlets a l'Indienne ; lay these at the bottom of a dish. PRACTICAL HOUSEHOLD COOKERY. 185 Cut in small fillets the boiled salmon left from the previous day's dinner ; pile these over the lettuces in the centre of the dish. Cover the lot with Mayonnaise sauce (No. 219), decorate the border of the dish with two hard-boiled eggs cut in quarters and two cleansed and boned anchovies, each cut in fillets of four, twisted round the finger and placed alternately with the eggs, and serve. 397. PICKLED SALMON. ✪ Pickled Salmon

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feronce the cut near the head, put this on the drainer in a small fish-kettle with three quarts of boiling water and a handful of salt; boil it, and then simmer for about twenty minutes or till the fish is done, which can easily be ascertained by it separating from the bones. Then at once take the drainer out of the water, place the piece of salmon carefully on a folded napkin on the dish, decorate with a few sprigs of green parsley, and serve with Lobster sauce (No. 212) in a sauce-boat apart. Salmon boiled in this way can also be served with shrimp, melted butter, or HoUandaiise sauce. 391. SALMON A LA VENITIENN& Boil as in the foregoing two or three pounds of salmon cut in slices of one inch thick for twelve minutes; then strain, remove the skin, and put the slices of salmon in a saut^-pan with a pint of fish gravy (No. 20) and a spoonful of lobster butter (No. 169); let them simmer with the saut^-pan covered for ten minutes; after which, take each slice out with a flat skimmer without breaking, dish them up, by overlaying each other in a circle, pour a Venitian sauce (No, 206) over them, and serve. 892. SALMON A LA GENOISE. Prepare a liquor called " Court Bouillon " in the follow- ing manner : — Put a gill of salad-oil or three ounces of butter in a stewpan, with two onions and one carrot sliced, add a few trimmings of bacon or ham, a dozen pepper-corns, four cloves, a " bouquet garni," and a handful of salt ; fry these ingredients over the fire for eight minutes, stirring the while ; then pour in a bottle of white dry wine and two quarts of water or fish broth ; let it simmer for half an hour, skim, and strain through a sieve into a small fish- i84 PRACTICAL HOUSEHOLD COOKERY. kettle ; then put in three pounds of salmon, cut in slices as in No. 391, boil these gently for twenty-five minutes, 8ti*ain in the usual way, and dish them up with Grenoise sauce (So. 207) poured over, and serve. Note. — ^This " Coui*t Bouillon " will keep a long time if boiled every four days, adding half a pint of water or fish broth and a similar quantity of wine each time. This liquor is generally used for boiling fresh -water fish. 393. BROILED SALMON. TARTARE SAUCE. Steep two pounds of salmon, cut in slices of about one inch thick, in a dish with half a gill of salad-oil ; salt and pepper. Broil these on a good and clear fire for twelve minutes each side, then dish up and serve with Tartare sauce (No. 221) apart. 894. SALMON CUTLETS A L'INDIENNE. Slice a piece of salmon as previously described, cut these in halves, lengthwise, then iTib them slightly over with oil, sprinkle each slice with salt and pepper, broil them over a clear fire for twelve minutes each side ; after which, dish them up in a circle on a napkin on a dish, and serve with Indian curry sauce (No. 185) apart. 396. SALMON CROQUETS. Pieces of cooked salmon should be used for croquets. Proceed to make a salpicon of salmon in the same way as the salpicon of lobster (see No. 314), then turn this into croquets (No. 326), fry in the same way, and serve. 396. SALMON WITH MAYONNAISE SAUCE. Trim, wtush, and shred two lettuces; season with oil, vinegai', salt, and pepper ; lay these at the bottom of a dish. PRACTICAL HOUSEHOLD COOKERY. 185 Cut in small fillets the boiled salmon left from the previous day's dinner ; pile these over the lettuces in the centre of the dish. Cover the lot with Mayonnaise sauce (No. 219), decorate the border of the dish with two hard-boiled eggs cut in quarters and two cleansed and boned anchovies, each cut in fillets of four, twisted round the finger and placed alternately with the eggs, and serve. 397. PICKLED SALMON.

Practical household cookery