Cassell's dictionary of cookery

I'ill a small frying-pan half full of olive oil, and fry one piece of salmon at a time until it is of a rich yellow-brown color. As each piece is fried, put it upon a hair sieve. When all are fried, let them drain until they are quite cold. Then put at the bottom of a stone jar a small branch of fennel and a little sprig of tarragon ; upon it a layer of pieces of salmon, on this a bay-leaf, another little branch of fennel and another little sprig of tarragon, then pieces of salmon, then a bay-leaf ; and so on until all the salmon is in. Then fill the jar with vinegar an inch above the fish, and over this put a thick layer of oHve oil. Salmon pickled in this way will keep good for twelve months if required. Salmon, Pickled (Cold Meat Cookery). — No. 1. Take the remains of dressed salmon. Remove the skin, lift the flesh from the bones, and divide it into neat pieces. Make as much pickle as will cover the fish, composed of equal portions of vinegar and of the Liquor in which the fish was boiled, and boil it for ten minutes with salt, pepper, and spices proportionate in quantity to that of the pickle. Let the liquor cool, then pour it over the salmon, and set it in a cool place till wanted. In twelve hours it will be fit for use. Garnish the dish with fennel or bunches of red-currants, or a little lobster coral. No. 2. Dissolve a slice of fresh butter in a stewpan. Put into this three moderate-sized onions sliced, a turnip cut into dice, a bunch of parsley, a sprig of thyme, and a bay-leaf. Stir the ingredients over a gentle fire for four minutes, then pour upon them a pint of water and a pint of vinegar, and add two tea-spoonfuls of salt and one of pepper. Boil the pickle till the onions are tender. Put the dressed fish, freed from skin and bone and divided into neat pieces, into a shallow pan, strain the pickle over it, and set it in a cool place till wanted. The pickle may be used again and again if it is boiled up occasionally with a little fresh vinegar. Salmon Pie. — Take about three pounds of fresh salmon. Remove the skin, raise the flesh from the bones, and divide it into pieces convenient for serving. Season every piece separately with salt, pepper, and pounded mace. The latter of these must be added sparingly. Shell a pint of shrimps, and pound them with an ounce of butter and a pinch of cayenne. Put the pieces of salmon in a dish, and intersperse the pounded shrimps amongst them. Slake some fish gravy by boiling the skin and bones of the fish in water till the liquor will jelly when cold. Fill the dish -with this, cover it with good pastry, and bake in a well-heated oven. This pie is too rich for delicate stomachs. Time to bake, one hour. Probable cost, 4s., with salmon at Is. per pound. Sufficient for six or eight persons. Salmon Pie, Cold, with Truffles.— Cut two pounds of raw salmon into middlingsized squares, lard them with fillets of truffles and anchovies, season with salt and spice; fry them a few minutes with butter in a stewpan. Then pour over half a glassful of sherry, which must be reduced; remove the stewpan back, add to the fish a pound of peeled raw truffles cut in quarters and seasoned, cover the stewpan, and let all the ingredients cool together. Chop SAL (811 ) SAL