Boiled Salmon with Sauce Tartars

Ingredients

• the fish
• one ounce of butter
• a little lemon juice

Method

1. 1

   Scrape the skin of the fish, wipe, and if you have no regular fish kettle with a perforated lid, tie in a piece of cheesecloth and place gently in a kettle of boiling salted water.

2. 2

   Cook, allowing about six minutes to the pound.

3. 3

   Remove carefully, drain, and chill.

4. 4

   If the fish breaks, take out the bones, flake, pile lightly on the platter and pour the sauce over it.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 7. The excerpt below is the record exactly as published.

BOILED SALMON WITH SAUCE TARTARS— Scrape the skin of the fish, wipe, and if you have no regular fish kettle with a perforated lid, tie in a piece of cheesecloth and place gently in a kettle of boiling salted water. Push the kettle back on the fire (where it will simmer gently, instead of boiling hard) and cook, allowing about six minutes to the pound. Remove carefully, drain, and chill. If the fish breaks and looks badly take out the bones, flake, pile lightly on the platter and pour the sauce over it. This may be a hot sauce Hollandaise or a cold sauce tartare. BROILED MACKEREL — Draw and wash the mackerel. Cut off heads and rub over with salt and leave for an hour. Rub a gridiron with olive oil, lay the mackerel on it and broil over a charcoal fire. Place some chopped parsley and onions on a hot dish, with the hot fish, squeezing over the mackerel a little lemon juice. Serve hot. 17 i8 FISH BROILED MACKEREL, WITH BLACK BUTTER— Take some mackerel, open and remove bones. Season with butter, pepper, and salt. Place the fish on a gridiron and broil over a clear fire. Put a part of the butter in a saucepan and stir it over the fire until it is richly browned, squeezing into it a little lemon juice. Place the fish on a hot dish, arrange some sprigs of parsley around it, and pour over it the butter sauce, and serve hot. CODFISH CONES— When it is not convenient to make and fry fish balls try this substitute. Pick enough salt codfish into shreds to measure two cups and let stand in cold water for two or more hours, then drain dry. Make a sauce from one cup of hot milk, two level tablespoons each of flour and butter, and cook five minutes. Mash and season enough hot boiled potatoes to measure two cups, add the sauce and the fish and beat well with a fork. Shape in small cones, set on a butter pan, brush with melted butter and scatter fine bread crumbs over. Set in oven to brown. CODFISH HASH— Take a cup of cooked cod, pick in pieces and soak in^cold water for twelve hours. Boil some potatoes and add them to the finely chopped fish, a little at a time. Put in a saucepan with some butter and stir. Let it cook gently. FINNAN HADDIE FISH CAKES— The finnan haddie par- boiled with an equal quantity of mashed potatoes, season with melted butter, salt and pepper, add a beaten egg, and mold into cakes. FISH, EAST INDIA STYLE— Peel two medium-sized onions, cut into thin slices. Put in a stewpan with a small lump of butter and fry until lightly browned. Pour over them some white stock, judging the quantity by that of the fish ; one ounce of butter

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