Cassell's dictionary of cookery

Fasten the two flats of paste on the edges, pressing the paste so as to render it thinner;- cut it regulai-ly, in order to be pinched all round with pastry-pincers. " With the trimmings of the paste," says M. Dubois, to whom we arc indebted for the above particulars, " prepare a j few imitation leaves, which arrange as ;i j rosace on the dome, on the top of which form a small cavity;, cover it with three small I'ounds of paste, of different sizes, placed one above another like a pyramid. Egg the pie, and push it into a moderate oven; seven or eight minutes later cover it with paper, and I bake it for one hour and a half. On taking it out, having put' it on a dish, remove the mould, and cut the dome all round its centre, by which apertm-e pour into the pie a little white sauce, reduced with extract prepared with wine, and the trimmings, and bones of the pike and sal- mon. Cover the pie, and serve. Salmon, Potted.— Scale and dry a fresh salmon. Slit it down the back, take out the bone, and mix some grated nutmeg, mace, pepper, and salt,' and strew it over the fish. Let it lie two or three hours ; then lay it in a large pot or pan, put to it half a pound of butter, and bake for an hour. ^Vhen done, lay it to drain ; then out it up, and put the pieces in layers, with the skin uppermost, in pots ; place a board over the pots, and lay on it a weight to press the salmon down till cold : then take the board and weight oft', and pour clarified butter over. Salmon potted in this way may be sent to table in pieces or cut in slices. ' Salmon, Potted (another way).— Both dressed and undressed salmon may be potted. We first give a recipe for jjotting fresh salmon. Take a piece of salmon weighing about two l^ounds. Skin prid clean it thoroughly ; do not wash it, but wipe it with a dry cloth. Cut it into slices, and rub these with salt, then let them drain until dyy. Season with a table- spoonful of white pepper, half a salt-spoonful of cayenne, and half a salt-spoonful of powdered mace. Lay the salmon in a jar, cover it with four ounces of butter, and bake in a slow oven. When it is done enough, pom- off the gravy —which will bo found useful for flaA'ouring purposes — press. the salmon into jars, and when cold cover it . -with butter which has been clarified and is just beginning to sot. If liked, a bay-leaf, a finely-minced onion, and one or two anchovies may be laid between the pieces of salmon in the jar. Time to bake, one hour and a half. Probable cost, salmon, when plentiful,. Is. or Is. 4d. per pound. Salmon, Potted (second dressing).— Take the remains of cold salmon. Free it from skin and ■ bone, aftd then pound it tho- roughly in a moilar. ^^^lilst pounding keep adding clarified . butt-er — a few drops at a time — together -with salt, cayenne, powdered mace, and a little ancho\y. "When it is moist, smooth, and pleasantly flavoured, press it into small jars, and pour over it clarified butter to the thickness of a quarter of an inch. Put it in a cool place for twelve hours, when it will be readv for use. SAL (812) SAL