Cassell's dictionary of cookery

be made with dried salmon, and it is specially valuable, as it can be used when other fish is not in the market. It may Ijc dressed in two or three ways. No. 1 . Wash the salmon in cold water, wipe it with a soft cloth, and lay it on a hot gridiron over a clear fire. The inside of the fish should be placed to the fire first, and it should be turned over when it is half done. Lay it on a hot dish, butter it well, and serve hot. Or cut it into slices, and heat these through in. the oven or before the fire. Serve with mustard sauce. No. '2. Soak the salmon in water, to remove some of the salt. Put it in a saucepan, cover with cold water, and let it simmer gently till it is done enough. It must not boil, or the flesh will be hard. Serve with egg sauce. No. 3. Pull the skin off the salmon, and tear the thick part of the flesh into flakes. Pour boiling water over it, let it stand for three minutes, then drain it, and put it into a saucepan with as much milk as will moisten it. Let it simmer very gently for five or six minutes. Dredge a little flour over it, add a slice of fresh butter, stir the mixture for a few minutes', and serve very hot. If liked, newly-mashed potatoes can be mixed with the flaked salmon just before it is sent to table. No. 4. Wash a salted salmon, let it lie in water for twentyfour hours, changing the water several times. Scale it, cut it into four parts, put it into a saucepan, and cover with cold water. When it is half done, change the water, and simmer the salmon till it is tender. Drain it, put it into an earthenware dish, sprinkle cayenne, allspice, cloves, and mace over each piece, cover with vinegar, and let it remain for four or five hours. Serve cold for breakfast or tea. Salmon thus prepared is named Soused Salmon. Salmon, Fillets of.— Fillets of salmon differ from salmon cutlets in this : that in the latter the fish is cut into slices through the bone, but in the former the flesh is raised from, the bone by means of a knife slipped along the spine. When the separation is eftected, the skin is removed, and the fish is cut into neat pieces of any shape and thickness that may be desired, though they are not often more than half an inch thick. Almost all the recipes which are given for salmon cutlets apply also to fillets, and vice versa. The time required for broiling, &c., must be regulated by the thickness of the fish. Salmon, Fillets of (a TAmericaine). — Cut the flesh of the salmon into neat fillets, dip these into beaten egg, drain, and roll them in fine bread-crumbs ; fry in hot fat till they arelightly browned, put them in blotting-paper to free them from fat, serve on a napkin, and garnish with parsley. Send clear gravy to table with them. Time to fry, eight to fifteen minutes, according to the thickness. Probable cost, salmon. Is. to Is. 6d. per pound when plentiful. Sufficient, two pounds of salmon for four or five persons. Salmon Fillets, Fried.— Cut the fish into neat fillets. Egg and bread-crumb these, and fry them in hot fat till they are done enough. Dish the fillets in a circle, and send tartar sauce, ravigote sauce, aurora sauce, or Indian sauce to table with them. By way SAL ( 806 ) SAL