The white ribbon cook book

Wash a salt salmon, and cover it with plenty of clean water. Let it soak. 24 hours, but be careful to change the water several times. Then scale it, cut it into 4 parts, wash, clean, and put on to boil. When half done change the water; and when tender, drain it, put it in a stone pan, sprinkle some cayenne, whole allspice, a few cloves and a little mace over each piece; cover with cold vinegar. This makes a nice relish for tea. Fish Pie — knj remains of cold fish, such as cod or haddock. Clear the fish from the bones, put a layer of it in a pie-dish, sprinkle with pepper and salt, then put a layer of bread crumbs, some grated nutmeg and chopped parsley. Repeat this until the dish is quite full, pour in some white sauce, cover with a layer of bread crumbs or mashed potatoes. Bake }^ to 3^ an hour. Salmon (Fried, with Anchovy Sauce) — Some thin slices from the tail end of a salmon, anchovy sauce, flour, bread crumbs, eggs, water, a little roux, a little cayenne pepper, lard. Scrape the scales off the tail end of a salmon, cut in thin slices, dip them in flour, then in 2 eggs whisked up with a tablespoonful of water and a tablespoonful of anchovy sauce, then dip them in bread crumbs, and fry in boiling lard for 8 or 10 minutes; dish them up on a napkin in a nice heap, and sprinkle a little chopped parsley over them, and serve in a sauceboat son;ie sauce. Salmon (Dressed, Italian Sauce)— Two slices about 3 in. thick of good salmon, 2 onions, 1 carrot, 1 shallot, 2 gherkins, a few preserved mushrooms and a few capers, 3 oz. of butter, a little chopped parsley, 1 tablespoonful of anchovy sauce, and a pint of good stock, and a little roux. Fish. 33 Cut up 2 onions and 1 carrot into thin slices, and lay them in the bottom of a baking-dish with a little pepper and salt and 1 oz. of butter; lay the slices of salmon on the top of the vegetables, cover them with buttered paper, and bake for 35 minutes in a warm oven; when cooked, serve with sauce made as follows: Cut up 1 shallot very fine, and lightly fry in 2 oz. of butter; throw in a little chopped parsley, 2 gherkins chopped fine, and a few capers and mushrooms, cut up very fine, and 1 pt. of good stock, a little roux to thicken, and one tablespoonful of anchovy sauce and a little pepper; boil these ingredients together for 30 minutes, lift the salmon carefully onto a dish (taking care no onion or carrot hang to it), pour the boiling sauce over it and serve very hot. Perch and Tench — Put them into cold water, boil them carefully and serve with melted butter and soy. Perch is a most delicate fish. They may be either fried or stewed, but in stewing they do not preserve so good a flavor. Trout and Grayling (to Fry) — Scale, gut, and wash well; then dry them, and lay them separately on a board before the fire, after dusting some flour over them. Fry them of a fine color with fresh dripping; serve with crimp parsley and plain butter. Perch and tench may be done the same way. Perch and Trout (to Broil) — Split them down the back, notch them two or three time across, and broil over a clear fire; turn them frequently, and baste with well salted butter and powdered thyme. Mackerel— Boil, and serve with butter and fennel. 34 White Ribbon Cook Book.