Cassell's dictionary of cookery

Probable cost. Is. per pound when in full season. Salmon ( a la Milanaise). — Take three or four slices of salmon, not over thick; split each one into halves, and take away the skin and bone. Dip the cutlets into sherry, lay them between sheets of buttered or oiled writing-paper which have been rubbed lightly with freshly-cut garlic, and twist the edges securely. Broil gently over a clear fire, and serve on a hot dish. Send to table with the fish a sauce prepared as follows: — Take two filleted anchovies and put them into a saucepan with a slice of fresh butter, two or three young onions finely minced, and a table-spoonful of minced mushroom. Stir these over the fio-e till SAL (801 ) SAL the onions begin to turn yellow, then dredge over them a table-spoonful of flour, pour in a quarter of a pint of stoek and add a tablespoonful of chilli vinegar, a spoonful of nnxed mustard, a little salt and cayenne, and half a glassful of sherry. Simmer the sauce till it is smooth and thick, stir in two spoonfuls of bruised capers, boil a minute or two longer, and serve. Time to broil the salmon, fifteen to twenty minutes, according to thickness. Salmon (a la Tartare). — Take two slices of salmon out of the middle of a moderatesized fish, each slice of the thickness of threequarters of an inch. Wash the salmon lightly in salted water, and dry it thoroughly. Brush it all over with the best salad oil, season with salt and pepper, and broil it on a gridiron over a gentle fire ; taking care to turn and baste it frequently. When it is done enough, which it will be when the flesh leaves the bone on a slight pressure, place it on a cold dish, and pour round it a sauce prepared as follows : — • Break the yolk of an egg, well freed from white, into a bowl ; remove the speck, add a pinch of salt, and very gradually — first by drops and afterwards by tea-spoonfuls — about four tablespoonfuls of good salad oil. Beat the sauce well between every addition. Afterwards stir in, very gradually, three tea-spoonfuls of good vinegar, a tea-spoonful of chilli vinegar, and a tea-spoonful of tarragon vinegar, and add a table-spoonful of dry mustard, a tea-spoonful of chopped spring onions, and a tea-spoonful of chopped chervil. If liked, three or four gherkins, finely minced, or a tea-spoonful of anchovy, may be added to the sauce, which ought to be of the consistence of thick cream. Garnish the salmon with capers, gherkins, or olives. If more convenient, the salmon can be fried and served in the same way ; it is, however, best when broiled. To prepare it for frying, mix a table-spoonful of finely-grated bread-crumbs with the tenth part ■of a nutmeg grated, a small pinch of pepper, and a tea-spoonful of shred parsley. Brush the fish with clarified butter, and sprinkle the seasoned crumbs over it. Fry in plenty of hot fat till done enough. Drain it well, and serve with the same sauce as if it were grilled. This sauce should be made half an hour before the cooking of the fish is commenced, and should be kept in a cool place, or upon ice, till wanted. If preferred, tomato sauce may be used instead of tartar sauce. Time to broil the fish, half an hour; to fry it, twenty minutes. Probable cost, salmon Is. per pound when in full season. Sufficient for five or six persons. Salmon, Anchovy Sauce for {sec Anchovy Sauce for Salmon).