Cassell's dictionary of cookery

way). — Cut the salmon into slices an inch thick. Pepper these, and bind a sage-leaf on each. Fry the fillets in hot fat till the flesh leaves the bone easily, or broil them on a gridiron over a clear fire. Place on a hot dish, squeeze the juice of a lemon over them, and serve. Salmon Cutlets, Scotch.— Cut in the direction of the width of the fish as many cross slicess of the breadth of a finger as may be required ; put them in scalding-hot water, and let them boil ten minutes. "By this very economical proceeding, there is none of that waste which generally results from the dressing of the whole fish at once." Salmon Cutlets with Shallot Sauce. — Take a large fillet of salmon, remove the skin, then divide it transversely and slantwise into slices ; beat these slightly, and pare them in an oval form. Salt them, dip them in oil, and place them on a gridiron previously warmed and rubbed with oiled paper ; broil the cutlets on both sides for twelve or fifteen minutes, basting them with oil. Dish them, and send to table with the following sauce poured over them : — Put into a stewpan two table-spoonfuls of chopped shallots and four of good vinegar ; set the pan on the fire, and boil till the vinegar is reduced one-half. Remove the saucepan from the fire, and when its contents are about cold add the yolks of four eggs, which beat with a spoon ; add also four spoonfuls of good oil. Set the preparation on a slow fire, and thicken the sauce, stirring all the time. Eemove it back, and introduce into it by small quantities at a time half a glassful of oil alternated with the juice of half a lemon; finish with a little chopped tarragon and parsley. Salmon, Devilled. — Mix a spoonful of mustard with two spoonfuls of lucca oil, one spoonful of essence of anchovy, and a pinch of cayenne. Cut some thin slices of kippered salmon, rub the mixture into them, and lay them on fried toast which has been seasoned rather highly with pepper or cayenne. Put the toast in a hot oven for a few minutes, and serve immediately. If liked, thin biscuits of any kind may be substituted for the toast. They must be soaked in lucca oil, and toasted tiU crisp. Salmon, Dried, Kippered, or Salted. — Cut a moderate-sized salmon down the back, empty, scale, and wash it. Rub it inside and out with common salt, and let it hang to drain for twenty-four horns. Mix thoroughly one ounce of pounded saltpetre with two ounces of bay-salt, and one ounce of common sugar. Rub the salmon with this mixture in every part, lay it on a large dish, cover it with salt, and let it lie for two days. Turn it over, and rub it again with common salt, and in twenty-four hours it will be fit for drjdng. Wipe it well, stretch it open with two sticks, and hang it in a dry cool place ; or if it is to be smoked, hang it in a chimney or smoke-house. It may bo used in a few days. Salmon, Dried or Kippered, to Dress. — An excellent relish for breakfast mav