Boiled Salmon

Ingredients

• slices from an inch to an inch and a half thick
• season with salt
• season with pepper
• dredge them in sifted flour
• gridiron rubbed with suet

Method

1. 1

   Cut slices of salmon, dry them, season with salt and pepper, dredge in flour, and broil on a gridiron rubbed with suet.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 27. The excerpt below is the record exactly as published.

BEOILED SALMON. Cut slices from an inch to an inch and a half thick, dry them in a cloth, season with salt and pepper, dredge them in sifted flour, and broil on a gridiron rubbed with suet. Another Mode. — Cut the slices one inch thick, and season them with pepper and salt ; butter a sheet of white paper, lay each slice on a sepa- rate piece, envelop them in it with their ends twisted ; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice. FRESH SALMON FRIED. Cut the slices three-quarters of an inch thick, dredge them with flour, or dip them in egg and crumbs ; fry a light brown. This mode answers for all fish cut into steaks. Season well with salt and pepper. SALMON AND CAPER SAUCE. Two SLICES of salmon, one-quarter pound butter, one-half teaspoonful of chopped parsley, one shalot ; salt and pepper to taste. Lay the salmon in a baking dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish ; place it in the oven and baste it frequently ; when done, take it out and drain for a minute or two ; lay it in a dish, pour caper sauce over it and serve. Salmon dressed in this way, with tomato sauce, is very delicious. BROILED SALT SALMON OR OTHER SALT FISH. Soak salmon in tepid or cold water twenty-four hours, changing water several times, or let stand under faucet of running water. If in a hurry, or desiring a very salt relish, it may do to soak a short time, having water warm, and changing, parboiling slightly. At the hour wanted, broil 52 FISIL sharply. Season to suit taste, covering with butter. This recipe will answer for all kinds of salt fish. PICKLED SALMON. Take a fine, fresh salmon, and, having cleaned it, cut it into large pieces, and boil it in salted water as if for eating. Then drain it, wrap it in a dry cloth, and set it in a cold place till next day. Then make the pickle, which must be in proportion to the quantity of fish. To one quart of the water in which the salmon was boiled, allow two quarts of the best vinegar, one ounce of whole black pepper, one nutmeg grated and a dozen blades of mace. Boil all these together in a kettle closely covered to pre- vent the flavor from evaporating. When the vinegar thus prepared is quite cold, pour it over the salmon, and put on the top a tablespoonful of sweet oil, which will make it keep the longer. Cover it closely, put it in a dry, cool place, and it will be good for many months. This is the nicest way of preserving salmon, and is approved by all who have tried it. SMOKED SALMON. Smoked salmon to be broiled should be put upon the gridiron first, with the flesh side to the fire. Smoked salmon is very nice when shaved like smoked beef, and served with coffee or tea. FRICASSEE SALMON. This way of cooking fresh salmon is a pleasant change from the ordi- nary modes of cooking it. Cut one and one-half pounds of salmon into pieces one inch square; put the pieces in a stewpan with half a cupful of water, a little salt, a little white pepper, one clove, one blade of mace, three pieces of sugar, one shalot and a heaping teaspoonful of mustard mixed smoothly with half a teacupful of vinegar. Let this boil up once and add six tomatoes peeled and cut into tiny pieces, a few sprigs of pars- ley finely minced, and one wineglassful of sherry. Let all simmer gently for three-quarters of an hour. Serve very hot, and garnish .with dry toast cut in triangular pieces. This dish is good, very cold, for luncheon or breakfast. SALMON PATTIES. Cut cold, cooked salmon into dice. Heat about a pint of the dice in half a pint of cream. Season to taste with cayenne pepper and salt. Fill FISH. 53 the shells and serve. Cold, cooked fish of any kind may be made into pat- ties in this way. Use any fish sauce you choose — all are equally good. FISH AND OYSTER PIE. Any remains of cold fish, such as cod or haddock, 2 dozen oysters, pep- per and salt to taste, bread crumbs, sufficient for the quantity of fish; | teaspoonful of grated nutmeg, 1 teaspoonful of finely chopped parsley. Clear the fish from the bones, and put a layer of it in a pie-dish, which sprinkle with pepper and salt; then a layer of bread crumbs, oysters, nut- meg and chopped parsley. Eepeat this till the dish is quite full. You may form a covering either of bread crumbs, which should be browned, or puff-paste, which should be cut off into long strips, and laid in cross-bars over the fish, with a line of the paste first laid round the edge. Before putting on the top, pour in some made melted butter, or a little thin white sauce, and the oyster-liquor, and bake. Time. — If of cooked fish, | hour; if made of fresh fish and puff -paste, f hour. STEAMED FISH. Secure the tail of the fish in its mouth, the bodv in a circle; pour over it half a pint or vinegar, seasoned with peppe

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