Cassell's dictionary of cookery

Salmon, Scalloped (Cold Meat Cookery).—Lift the flesh from the remains of dressed salmon, remove the skin and bones, and tear the meat into flakes. Season these rather highly with salt, pepper, and cayenne. Mix with them one-fifth of their weight in finely-grated bread-crumbs, and moisten them lightly with any cold sauce there may be, or, failing this, with clarified butter. Butter some scallop-shells, cover the inside with finely-grated bread-crumbs, and shake off any that do not adhere. Put in the fish, cover it thickly with crumbs, lay two or three little pieces of butter on the top, and bake the scallops in a brisk oven till the surface of the crumbs is brightly browned. Serve the fish in the shell, neatly arranged on a hot dish, and covered with a folded napkin. If preferred, lightly-mashed potato may be mixed with the fish instead of bread-crumbs. If scallop-shells are not at hand, deep oyster-shells, well cleaned, may be used instead, or even shallow dishes will answer the same purpose. Time to bake the scallops, about a quarter of an hour. Sufficient, three or four scallops for a dish. Salmon, Scotch Mode of Dressing, — The fishermen on the coast of Scotland boil their salmon in strong brine, and serve it with a little of the liquor in which it was boiled. This plan they adopt both when the fish is boiled whole and when it is divided into pieces convenient for serving. Salmon, Smoked (A breakfast relish). — Cut a smoked salmon into thin slices. Wrap these in oiled paper, and broil them on a gridiron over a gentle fire. When they are heated on one side turn them upon the other. Let them get cold, pour a little lucca oil over them, and serve. Time to broil the slices, two minutes. Salmon Soup.— No. l. If the fish is very fresh this soup may be partially made with the liquor in which it has been boiled, though a quart of veal stock made from bones and flavoured with vegetables will answer the purpose better. Take the remains of the salmon. Lift the flesh from the bones while it is still hot, and remove the skin. Supposing there is a pound and a half of salmon, pick out the best pieces, tear them into flakes, and then lay them aside. Put the rest in a mortar along with any remains of lobster there may be, especially the coral, a little cream, a tea-spoonful of essence of anchovy, and two hard-boiled egg-yolks. Pound these ingredients to a smooth paste. Dissolve two ounces of butter in a saucepan; mix with this as much flour as it will take, beat it quickly with a wooden spoon till it is smooth and slightly brown, and moisten with a portion of the stock. Stir in the salmon paste, and add as much stock as will make the SAL (814) SAL