vaxied indefinitely, ilake the sauce as follows :
— Put the yolk of an egg, freed from white, into
a basin, add pepper and salt, and stir in very
gradually about four ounces of oil. The oil
should be dropped in at first, and well beaten
between every addition. The success of the
sauce depends upon this being done. After
every eighth tea-spoonful of oil put in alter-
nately a tea-spoonful of plain vinegar and a
tea-spoonful of tarragon vinegar✪ Salmon Mayonnaise. The sauce
should, when finished, have the appearance
of very thick cream. Taste, and, if necessary,
add further seasoning, and, if liked, a spoon-
ful of chopped chervil, a spoonful of mus-
tard, and a little anchovy. The seasoning
ought as a rule to be rather high. Keep the
sauce in a cool place tiU wanted, and do not
dish the salmon until a short time before it is re-
quired. Probable cost of salmon, Is. to Is. 4d.
per pound when plentiful. A mayonnaise by
no means to be despised may be made from
tinned salmon. When the fish is torn into
flakes, three-quarters of a pound of salmon will
make a dish sufficient for six persons.
Salmon, Mould of (for supper or lun-
cheon).—No. 1. Take a slice of dressed salmon
weighing about a pound. Fry this in hot fat
till it is lightly browned, then pound it in a
mortar to a smooth paste with its weight in fine
bread-crumbs which have been soaked in hot
milk for ten minutes. Season the mixture
rather highly ^vith salt and pepper and a blade
of mace powdered. Bind it together with the
yolks of four well-beaten eggs✪ Salmon Mould, press it into a
buttered mould, and bake in a moderate oven,
or steam it as a pudding would be steamed.
Turn it out carefully, and garnish the dish with
crayfish, parsley, or button-mushrooms. Time
to bake, twenty minutes. Probable cost, '2s. Suf-
ficient for four or five persons. No. 2. Butter
a mould rather thickly, and fill it with slices
of fresh salmon, freed from skin and bone, and
seasoned with pepper and salt. Pack the slices
as closely as possible, and fill the crevices with
butter. Cover the mould closely, plunge it into
boiling water, and keep it boiling for an hour.
Turn it out carefully, and garnish the dish with
parsley. Probable cost, salmon, when plentiful,
Is. to Is. 4d. per pound.
Salmon Moulded in Jelly.— Soak an
ounce of gelatine in as much cold water as will
cover it. When it has absorbed the water, put
it into a saucepan with a pint of clear stock
pleasantly flavoured. Stir the gelatine over
the fire till it dissolves, then pour it out, and let
it cool. Whisk the white of an egg ■«'ith a
table-spoonful of cold water and a tea-spoonful
of tarragon vinegar. Stir this briskly into the
jelly, and when scum begins to form leave it
untouched, and let it boil for ten minutes.
Put it by the side of the fire to settle ten minutes
longer, and then strain through a jelly-bag till it
is clear and bright. Boil a pound and a quarter
of salmon✪ Salmon Moulded in Jelly in very little water. As soon as it is
done enough take it up, and when cold cut it
into one-inch squares. Pour a little of the
jelly into a mould, and arrange some of the
pieces of salmon in this, remembering to put
the skin and the pink flesh alternately to the
outside of the mould. Let the jelly set, then
Page 1675 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
varied indefinitely, make the sauce as follows : — Put the yolk of an egg, freed from white, into a basin, add pepper and salt, and stir in very gradually about four ounces of oil. The oil should be dropped in at first, and well beaten between every addition. The success of the sauce depends upon this being done. After every eighth tea-spoonful of oil put in alternately a tea-spoonful of plain vinegar and a tea-spoonful of tarragon vinegar. The sauce should, when finished, have the appearance of very thick cream. Taste, and, if necessary, add further seasoning, and, if liked, a spoonful of chopped chervil, a spoonful of mustard, and a little anchovy. The seasoning ought as a rule to be rather high. Keep the sauce in a cool place till wanted, and do not dish the salmon until a short time before it is required. Probable cost of salmon, Is. to Is. 4d. per pound when plentiful. A mayonnaise by no means to be despised may be made from tinned salmon. When the fish is torn into flakes, three-quarters of a pound of salmon will make a dish sufficient for six persons.
Salmon, Mould of (for supper or luncheon).—No. 1. Take a slice of dressed salmon weighing about a pound. Fry this in hot fat till it is lightly browned, then pound it in a mortar to a smooth paste with its weight in fine bread-crumbs which have been soaked in hot milk for ten minutes. Season the mixture rather highly with salt and pepper and a blade of mace powdered. Bind it together with the yolks of four well-beaten eggs, press it into a buttered mould, and bake in a moderate oven, or steam it as a pudding would be steamed. Turn it out carefully, and garnish the dish with crayfish, parsley, or button-mushrooms. Time to bake, twenty minutes. Probable cost, '2s. Sufficient for four or five persons. No. 2. Butter a mould rather thickly, and fill it with slices of fresh salmon, freed from skin and bone, and seasoned with pepper and salt. Pack the slices as closely as possible, and fill the crevices with butter. Cover the mould closely, plunge it into boiling water, and keep it boiling for an hour. Turn it out carefully, and garnish the dish with parsley. Probable cost, salmon, when plentiful, Is. to Is. 4d. per pound.
Salmon Moulded in Jelly.— Soak an ounce of gelatine in as much cold water as will cover it. When it has absorbed the water, put it into a saucepan with a pint of clear stock pleasantly flavoured. Stir the gelatine over the fire till it dissolves, then pour it out, and let it cool. Whisk the white of an egg with a table-spoonful of cold water and a tea-spoonful of tarragon vinegar. Stir this briskly into the jelly, and when scum begins to form leave it untouched, and let it boil for ten minutes. Put it by the side of the fire to settle ten minutes longer, and then strain through a jelly-bag till it is clear and bright. Boil a pound and a quarter of salmon in very little water. As soon as it is done enough take it up, and when cold cut it into one-inch squares. Pour a little of the jelly into a mould, and arrange some of the pieces of salmon in this, remembering to put the skin and the pink flesh alternately to the outside of the mould. Let the jelly set, then
Records on this page
Salmon MayonnaiseSalmon MouldSalmon Moulded in Jelly