Salmon Cromeskys
From Cassell's dictionary of cookery, 1892
Serves 1
Batter should be made just before use.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1664. The excerpt below is the record exactly as published.
the yolks of the eggs, and lay it all over the .salmon ; roll it up into a collar, and bind it with broad tape : then boil it with salt and vinegar in the water — let the liquor boil before it is put in — let it continue to boil, but not too fast. It will tako nearly two hours' boiling; when it is done enough, take it up into a deep pan. When the liquor is cold, put it to the salmon ; let it stand till it is wanted for use. Or it may be put into a pot that will just hold it, and clari- fied butter poured over it. Salmon, Crimped. — Take two slices of crimped salmon, and place them in a stewpan in two quarts of boiling water, half a pound of salt being added. Boil quickly for a quarter of an hour or twenty minutes ; try the bone in the centre, and if it leaves the fiesh easily the fish is done enough. Remove the fish from the boiling water the instant it is done enough — to allow it to remain longer destroys the aroma. If not ready, cover it over with a wet napkin, and stand it in the hot closet ; then dish it on a napkin, and serve either lobster or shrimp sauce with it. Salmon, Crimped and Boiled.— When salmon can be obtained newly caught, it is ex- cellent crimped and boiled. It may either be crimped whole, or cut into slices two or three inches thick. When it is to be crimped whole, take it when quite fresh, remove the gills and the inside, opening the fish as little as pos- sible. Crimp it by making deep gashes across the body on both sides with a sharp knife, plunge the fish inunediately-, into very cold water, and let it lie for two hours, changing the water every half hour. Or cut the fish into slices three inches thick ; lay these in cold water slightly salted, and let them remain for one hour. Boil the salmon according to the directions given for boiled salmon, but remem- ber that less time is required to boil fish after it is crimped than before. Garnish the sjilmon, and serve with the same sauces as if it were plainly boiled ; or the following sauce may be sent to table : — Put four ounces of fresh butter into an earthen jar. Set this in a pan of boiling water, and beat it until dissolved with a table-spoonful of chopped parsley, a table- spoonful of strained lemon-juice, a little pepper, salt, and grated nutmeg. Serve in a tureen. Salmon, Crimped, with Caper Sauce. — i\Iarinade your slices of salmon in a little olive-oil with salt and pepper. Three- quarters of an hour before you send up, broil SAL ( 804 ) SAL them on a very slow fire on both sides. When chey are done, take ofi: the skin, and di-ain them on a clean towel to draw out all the oil. Dish them, and cover over with the caper sauce. Let it be understood that the gridiron must be on a slope, with a plafond under the fore-feet to receive the oil, the smoke of which if it fall into the fire would spoil the fish, and fill the kitchen with smoke and a disagreeable odour. Cover the slices with caper sauce. Salmon, Crimped, with Lobster Sauce. — Boil the salmon quickly in salt and water. Serve up with lobster sauce. Fifteen minutes is sufficient to boil it. If you leave it too long in the water it loses all its taste and colour. Some like plain parsley and butter with it. Salmon Cromeskys. — Take the remains of dressed salmon, free it from skin and bone, and tear the flesh into flakes. Put it into a saucepan with a small proportion of white sauce, a little pepper and salt, and the yolks of thi-ee eggs. A spoonful of minced truffles may be added, or not. Stir the mixtm-e over the fire for a few minutes till the eggs are set, then spread the preparation an inch thick on a plate, and leave it till cold. Divide it into equal- sized portions, and mould these in the form of corks. When the cromeskys are to be served, dip them separately into frying batter, and fry in hot fat till they are brown and crisp. Drain, serve on a hot dish, and garnish with parsley. The batter may be made as follows : — Put five ounces of fiour into a bowl. Add a pinch of salt, and mix it smoothly with a quarter of a pint of water. Beat the yolks of two eggs with two table-spoonfuls of oil ; stir the mixtiu-e into the batter, and add more water if necessar}-. Ten minutes before the batter is ■wanted, add the whites of the eggs whisked to froth
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Cook this with the app: pantry check, scaling, and the assistant.