Cassell's dictionary of cookery

As food, salmon, when in high perfection, is one of the most nutritive and delicious of our fish ; but as it is very oily it is rather heating, and with some persons not very digestible ; with most constitutions it requires the addition of condiments, as cayenne pepper and vinegar. It is thought by some that the addition of shrimp, lobster, and other Vich sauces, with which it is usually eaten, increases its indigestibility ; but there does not appear to bo any distinct knowledge on this subject, so much depending upon peculiarity of constitution. It requires to be very well boiled, otherwise it is unwholesome ; and when in the best condition and season it has a fine curdy matter between the flakes, which is a proof of its perfection, and the flavour- is then very much superior; but this is seldom seen except near to the places where it is caught, as it melts away in keeping. — Webster and Parkes. Salmon with Caper Sauce.— Take several slices of fresh salmon, and let them marinade five or six hours in oil, salt, pepper, parsley, chives, and shallots, chopped fine ; wrap the slices of fish in paper with aU the marinade, and broil them ; iake them out of the paper, and send to table with caper sauce Salmon with Matelot Sauce. — iMake a marinade, in which stew the salmon. When it is done, pick off the scales carefully. Pour the marinade over the salmon to keep it hot. Then make a matelot sauce in the following manner: — Put a good bit of butter and two spoonfuls of flour into a stewpan, and make a roux. When it begins to colour, throw four Or six onions into the roux, and let them melt ; keep stirring with a wooden spoon. Then moisten with a bottle of red wine ; add a few spoonfuls of the marinade in which you have stowed the salmon, some trimmings of mushrooms, a bunch of parsley and green onions well seasoned, and a small piece of glaze ; season the whole, and put a little sugar to correct the acidity of the wine ; skim the grease, and keep the sauce thick. In case it should not be thick enough to mask with, add a small bit of butter kneaded with flour, a quarter of a pound of fresh butter, some essence of anchovies, the juice of a lemon, and some salt and pepper. Drain the fish, and cover it with the sauce, after having strained it through a tamis. Saloop, Decoction of. — Saloop is highly valued for its stimulating and nutritious properties, and a decoction may be made from it, which will form a beverage to be drunk as a substitute for beer or wine at meal-times. Procure the saloop in powder. Boil sugar and water to a thin syrup, and flavour this slightly with lemon-rind. Add a spoonful of the powder rubbed to as mooth jjaste with a little cold water, stir this into the syrup, boil all together for a few minutes, let the liquor get cold, and serve. A little light wine may be added or not. Saloop is sometimes boiled with milk instead of water. Time to prepare, half an hour. Saloop, Milk {see :Milk Saloop).