Cassell's dictionary of cookery

Wlien it boils cover it with a large sheet of strong paper, buttered, and let it boil slowly for an hour, then let it cool in its braze ; take it up afterwards on the di-ainer, nearly remove all the skin from it, and glaze the best side with a light fish glaze, to which you have added some craj'fish butter. Slide it carefully on the dish upon a napkin, and surround it with parsley, on which place a row of crayfish ; afterwards, with a row of the livers of buibots or carp roes, dressed as usual ; when serving, garnish it with eight hatelets of aspics, ornamented with crayfish tails and carjj roes; serve in one sauce-boat a white mayonnaise with aspic- jelly, and in the other a ravigote of oil, in which add the flesh of a lemon cut in verj- thin slices, and the pips removed. Serve cold. Salmon, Importance of, — " Salmon fish," Marshall observes, "are copious and constant sources of human food; they rank next to agriculture. They have, indeed, one advantage over evei'y internal product — their increase does not lessen other articles of human subsistence. The salmon does not prey on the product of the soil, nor does it owe its size and nutritive properties to the destruction of its compatriot tribes. It leaves its native river at an early stage of growth, and going, even naturalists know not where, returns of ample size and rich in human nourishment, exposing itself in the narrowest streams, as if Nature intended it as a special boon to man. In every stage of savageness and civilisation, the salmon must have been considered as a valuable bene- faction to this country." Salmon, Kippered.— This is a favourite breakfast dish in Scotland. After taking out the inside of the salmon, scale and split it ; then rub the fish with common salt and Jamaica pepper, and let it drain for twenty-four hom-s. I\Iix together salt, coarse sugar, and a little saltpetre, and rub the fish well once or twice with this. Leave it in a tray to pickle for two days ; then wipe and dry it, stretch it on sticks, and suspend it in the smoke of a wood or turf fire to dry. If less smoking is desired, the fish may be dried partly by the heat of a fire and the sun. Kippered salmon is eaten boiled and just warmed through. Salmon, Kippered (another way).— The following article on the method of preparing salmon-kipper in Scotland is quoted by Donoran from the Mirror : — ' ' All the blood is taken from the fish immediately after it is killed ; this is done by cutting the gUls. It is then cut up the back on each side the bone, or chine, as it is commonly called; the bone is taken out, but the tail, with two or three inches of the bone, is left ; the head is cut oft' ; aE the entrails are taken out, but the skin of the belly is left uncut ; the fish is then laid, with the skin undermost, on a board, and is well rubbed and covered over with a mixture of equal quantities of common salt and Jamaica pepper. Some of this mixture is carefully spread under the fins, to prevent them from corrupting, which they sometimes do, esjie- cially if the weather is warm. A board with a large stone is sometimes laid upon the fish SAL ( 808 ) SAL