Boiled Salmon

Ingredients

• two pounds of fresh salmon
• one tablespoonful of butter
• one tablespoonful of flour
• a pint of boiling water
• season it palatably with salt
• season it palatably with pepper

Method

1. 1

   Wash the salmon in cold water, boil it in salted water until the flakes begin to separate.

2. 2

   Drain and serve with a white sauce made by mixing butter and flour over heat, then gradually stirring in boiling water.

3. 3

   Stir until it boils and season with salt and pepper.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 120. The excerpt below is the record exactly as published.

BOILED SALMON. Wash two pounds of fresh salmon in plenty of cold water ; put it over the fire in plenty of boiling salted water, and boil it rapidly until the flakes begin to separate ; then drain it, and serve it with a white sauce made by mixing together over the fire one tablespoonful each of butter and flour until they bubble, and then gradually stirring in a pint of boiling water. Stir the sauce until it boils, season it palat- ably with salt and pepper, and then serve it with the boiled salmon. ANCHOVY SAUCE. A teaspoonful of anchovy paste mixed with the white sauce will make anchovy sauce, which is an excellent ac- companiment for boiled salmon. SALMON. Fresh green peas boiled make a good garnish for boiled salmon. A middle cut of salmon is excellent baked. Slices of salmon may be fried plain, breaded, or rolled in flour, or broiled plain. FRESH MACKEREL FRIEB. Have ready on the fire a dripping-pan containing hot fat half an inch deep ; have two or three medium-sized fresh mackerel drawn at the gills, but not split; wash them in cold salted water, dry them on a clean cloth, and score them to the bone on both sides, making the cuts about two inches apart ; season them with salt and pepper, and quickly brown them on both sides in the hot fat; while they are being fried, chop finely a small onion and about two table- FIS/I AND SHELLFISH (PO/SSOJV) 211 spoonfuls of parsley, and put them over the fish. When the fish are done, serve them on a hot platter with the parsley and onion, and a teaspoonful of melted butter on each fish. A lemon cut in quarters makes a nice garnish for this dish. Fresh mackerel is very good for frying or broiling. SPANISB MACKEREL BROILED. Have a Spanish mackerel split down the back, and the backbone taken out ; wash it in cold salted water, and dry it on a clean cloth ; put it between the bars of a buttered double wire gridiron, and lay the gridiron in a dripping-pan. Rake all the ashes from the fire, and set the dripping-pan in front of it, where the heat will strike the fish. Melt two tablespoonfuls of butter, mix it with one tablespoonful of onion-juice or vinegar, one teaspoonful of salt, and a quarter of a saltspoonful of pepper, and use the mixture to baste the fish with while it is broiling. As soon as it is brown on both sides, serve it hot, with the drippings in the pan poured over it. If it is more convenient to broil the fish over the fire, do not put the melted butter and seasonings on it until it is dished. All broiled fish should be quickly cooked, or it will become hard and dry. Broiled Spanish mackerel is also excellent with the butter called tnaitre d'hbtel, which is made by mixing together a tablespoonful each of chopped parsley and cold butter, a tea- spoonful of lemon-juice, and a palatable seasoning of salt and pepper. Spanish mackerel may be boiled, and served with any good sauce. BROILED POMPANO, CUCUMBER SAUCE. Have the fish scaled, drawn, and thoroughly washed in cold water ; score it to the bone on both sides, making three 212 PRACTICAL AMERICAN COOKERY. or four cuts across the fish j season it Ughtly with salt and pepper, place it between the bars of a buttered double wire gridiron, and quickly broil it over a hot fire for about five minutes on each side, or until the flesh begins to cleave from the bones. Serve it on a hot platter, with a tablespoonful of butter spread over it, and a little salt and pepper dusted on it. Pompano is excellent when fried or boiled. CUCUMBER SAUCE. Cucumber sauce is delicious with broiled pompano ; it is made by adding a Very little juice squeezed from grated cucumber, or the cucumber itself, to a mayonnaise sauce. The cucumber-juice must be used with great caution, because it possesses decided medicinal properties. TO KEEP SHAD OVER NIGHT. Have the shad cleaned, split down the back, and washed in cold water ; mix together half a cupful of brown sugar, a tablespoonful of salt, and a saltspoonful of cayenne-pepper ; dry the shad on a towel, lay it on a platter, skin down, spread the sugar, salt, and pepper over it, cover it with another platter, and let it stand in a cool place. Before cooking it, wipe off the seasoning with a dry towel, and cook the fish at once. BROILED SHAD. Clean and wash the shad, split it down the back, and take out the backbone ; lay the fish between the bars of a but- tered wire gridiron, and put the inside over a hot fire ; have ready a cup containing two tablespoonfuls of butter

Cook this with the app: pantry check, scaling, and the assistant.