soup of the consistency of thick cream. Season
the soup with pepper, salt, and cayenne ; thiow
in the Hakes of salmon that were set aside, let
them get thoroughly hot without boiling, and
serve immediately. No. 2. Take a pound and a
half of fresh salmon. Raise the flesh from the
bone, divide it into neat fillets, and fry these in
hot fat till they are done enough. Put a quart
of fish or veai stock into a stewpan with the
heart of a lettuce finely shred and half a pint of
young green peas✪ Salmon Soup No. 1. Simmer all gently for an
hour, then rub the soup through a fine hair
sieve. Put it back into the stewpan, season
with salt and pepper, put into it the fried fillets
of salmon, and let them simmer until they arc
heated through. Add another half pint of peas
boiled separately, simmer all together for a
few minutes, and serve. Time altogether, two
hours. Probable cost. Is. 6d. per pint when
salmon is plentiful. Sufficient for five or six
persons.
Salmon, Soused.— Put say three pounds
of cold dressed salmon into a deep dish. Put
a pint of cold vinegar into a saucepan with
half a pint of water. Add an inch of whole
ginger, a tea-spoonful of peppercorns, three
cloves, a blade of mace, a pinch of cayenne,
and a tea-spoonful of salt✪ Salmon, Soused. Bring the liquor
to the boil; let it boil for ten minutes, pour it
out, and let it get cold. Strain it over the
salmon, and let it remain in a cool place for
several hours. Serve with a little of the pickle
in the dish with it. Time to boil the pickle,
ten minutes. Probable cost when salmon is
plentiful, about 3s. 8d. Sufiicient for eight or
nine persons.
Salmon, Soused (another way).— Set
Salmon, Dried or Kippered, To Dress. — No. 4.
Salmon, Spiced. — Take a pound and a
half of salmon. Put it in a saucepan with a
pint of good vinegar and the third of a pint of
water, and add an ounce of cinnamon, an ounce
of whole black pejjper, and a little salt✪ Salmon, Spiced. Boil
the salmon in this till it is done enough. Let
it get cold ; then lay it closely in an earthen
pan, pour the pickle and spic'es over it, and
cover it closely to exclude the aiT. Keep it in
a cool place till wanted.
Salmon Trout. — Salmon trout, though
much resembling salmon in flavour and ap-
pearance, are really not of the same species.
These fish seldom exceed two to three pounds
in weight, and frequently reach only to three-
quarters of a pound. Salmon trout is justly
esteemed a great delicacy, and may be dressed
according to the methods recommended both for
salmon and trout, though boiling is the least
agreeable method of cooking it.
Salmon Trout, Choosing of.— As food
the salmon trout is in cveiy respect inferior to
the salmon : its flesh is sometimes white, some-
times red. When large, it is white, and is
little valued ; but when small, it is generally
red, but not always : it is never so red as sal-
mon. By examining the inside of the throat
through the gills the colour of the throat may
be seen. If very red the flesh will prove red ;
and this is the kmd that is most prized.
Salmon Trout, Stuffed and Baked.
Page 1685 · 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
soup of the consistency of thick cream. Season the soup with pepper, salt, and cayenne ; throw in the Hakes of salmon that were set aside, let them get thoroughly hot without boiling, and serve immediately. No. 2. Take a pound and a half of fresh salmon. Raise the flesh from the bone, divide it into neat fillets, and fry these in hot fat till they are done enough. Put a quart of fish or veai stock into a stewpan with the heart of a lettuce finely shred and half a pint of young green peas. Simmer all gently for an hour, then rub the soup through a fine hair sieve. Put it back into the stewpan, season with salt and pepper, put into it the fried fillets of salmon, and let them simmer until they arc heated through. Add another half pint of peas boiled separately, simmer all together for a few minutes, and serve. Time altogether, two hours. Probable cost. Is. 6d. per pint when salmon is plentiful. Sufficient for five or six persons.
Salmon, Soused.— Put say three pounds of cold dressed salmon into a deep dish. Put a pint of cold vinegar into a saucepan with half a pint of water. Add an inch of whole ginger, a tea-spoonful of peppercorns, three cloves, a blade of mace, a pinch of cayenne, and a tea-spoonful of salt. Bring the liquor to the boil; let it boil for ten minutes, pour it out, and let it get cold. Strain it over the salmon, and let it remain in a cool place for several hours. Serve with a little of the pickle in the dish with it. Time to boil the pickle, ten minutes. Probable cost when salmon is plentiful, about 3s. 8d. Sufiicient for eight or nine persons.
Salmon, Soused (another way).— Set Salmon, Dried or Kippered, To Dress. — No. 4.
Salmon, Spiced. — Take a pound and a half of salmon. Put it in a saucepan with a pint of good vinegar and the third of a pint of water, and add an ounce of cinnamon, an ounce of whole black pepper, and a little salt. Boil the salmon in this till it is done enough. Let it get cold ; then lay it closely in an earthen pan, pour the pickle and spices over it, and cover it closely to exclude the aiT. Keep it in a cool place till wanted.
Salmon Trout. — Salmon trout, though much resembling salmon in flavour and appearance, are really not of the same species. These fish seldom exceed two to three pounds in weight, and frequently reach only to threequarters of a pound. Salmon trout is justly esteemed a great delicacy, and may be dressed according to the methods recommended both for salmon and trout, though boiling is the least agreeable method of cooking it.
Salmon Trout, Choosing of.— As food
the salmon trout is in every respect inferior to the salmon : its flesh is sometimes white, sometimes red. When large, it is white, and is little valued ; but when small, it is generally red, but not always : it is never so red as salmon. By examining the inside of the throat through the gills the colour of the throat may be seen. If very red the flesh will prove red ; and this is the kmd that is most prized.
Salmon Trout, Stuffed and Baked.
Records on this page
Salmon Soup No. 1Salmon, SousedSalmon, Spiced