Cassell's dictionary of cookery

Salmon, Collared (another way).— Tako a slice of salmon, cut off a handful of the tail, wash the large piece well, and dry it with a clean cloth ; rub it over with the yolks of eggs, and then make a forcemeat with what has been cut off the tail (but take off the skin), and put to it a handful of parboiled oysters, the yolks of three or four eggs boiled hard, six anchovies, a handful of sweet herbs chopped small, a little salt, some cloves, mace, nutmeg, pepper, and grated bread : work these together into a body with 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 clarified 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 excellent 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 possible. Crimp it by making deep gashes across the body on both sides with a sharp knife, plunge the fish immediately, 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 remember that less time is required to boil fish after it is crimped than before. Garnish the salmon, 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 tablespoonful of strained lemon-juice, a little pepper, salt, and grated nutmeg. Serve in a tureen. Salmon, Crimped, with Caper Sauce. — Marinade your slices of salmon in a little olive-oil with salt and pepper. Threequarters of an hour before you send up, broil SAL ( 804 ) SAL