Cassell's dictionary of cookery

with a view to make the salt penetrate more effectually. In some places, instead of a flat board a shallow wooden trough is used, by which means the brine is kept about the fish ; sometimes two or three salmon are kippered together in the same vessel, one being laid upon the other. The fish, with the board or trough, is set in a cool place for two or three days ; it is then removed from the board, and again rubbed with salt and pepper, after which it is hung by the tail, and exposed to the rays of the sun or the heat of the fire. Care is previously taken to stretch out the fish, by means of small sticks or hooks placed across it from side to side ; after it has remained in the heat a few days it is hung up in a dry place until used. Some people, in order to give the kipper a peculiar taste, highly relished by not a few, carefully smoke it with peat-reek or the stalk of juniper bushes. This is commonly done by hanging it up so near a chimney in which peats or juniper bushes are burnt as to receive the smoke. There it remains two or three weeks, by which time it generally acquires the required flavour." Salmon, Marinaded.— No. i. Cut three moderate-sized onions in slices, and chop into small pieces a turnip, a carrot, and three or four outer sticks of celery. Add two table-spoonfuls of chopped parsley and two bay-leaves. Put these ingredients into a saucepan, with a slice of fresh butter, and stir briskly over a quick fire for eight or ten minutes. Pour over them a pint of vinegar, and add a dessertspoonful of salt, a dozen peppercorns, and a blade of mace. Simmer the pickle for a few minutes, and add three pints of water. Put in two or more thick slices of salmon, and boil them gently until done enough. Leave the fish in the marinade till cold, and serve with a little of the pickle (strained) in the dish with it. No. 2. Cut some slices of salmon an inch and a quarter thick, brush them over with clarified butter, and fry in hot fat till they are lightly browned. Let them get cold, then lay them in an earthen jar. Boil as much vinegar as will cover them for ten minutes with a sliced onion, one or more bay-leaves, a piece of thin lemon-rind, a sprig of tarragon, and a little salt and whole pepper. Let the marinade cool, and strain it over the salmon. A little oil poured over the top will make the salmon keep for some time. Salmon, Matelote of. — Boil in the usual way two or three thick slices from the tail end of a large salmon, or, if liked, boil instead a small salmon, trussed in the form of the letter S. When done enough, drain the fish, put it upon a dish without any napkin, and pour over it and around it some sauce prepared as follows : — Put three-quarters of a pint of thick brown sauce into a stewpan with eighteen button onions which have been fried in butter till brown. Let them boil for ten minutes, and add two glassfuls of claret, a small lump of sugar, a little pepper, salt, and grated nutmeg, and a tea-spoonful of anchovy essence. Stir the sauce over the fire until it is thick and coats the spoon. After it is taken from the fire, stir a small piece of fresh butter in it until dis-