The Ideal cook book

Cut the fish down, take out the inside and roe. Rub the whole with common salt after scaling it ; let it hang for twentyfour hours to drain. Pound three or four ounces of saltpetre, according to the size of the fish, two ounces of bay salt, and two ounces of coarse sugar; rub these, when mixed well, into the salmon, and lay it on a large dish or tray two days, then rub it well with common salt, and in twenty-four hours more it will be fit to dry ; wipe it well after draining. Hang it either in a wood chimney or in a dry place; keeping it open with two small sticks. Dried salmon is eaten broiled in paper, and only just warmed through; egg-sauce and mashed potatoes with it; or it may be boiled, especially the piece next the head. 51. Salmon (Dried)—Ingredients—Flakes of salmon, 2 eggs, I pt. cream, 2 or 3 oz. butter, I teaspoonful of flour, mashed potatoes, Pull some into flakes ; have ready some eggs boiled hard, and chopped large; put both into halfa pint of thin cream, and two or three ounces of butter rubbed with a teaspoonful of flour ; skim it and stir till boiling hot ; make a wall of mashed potatoes round the inner edge of a dish, and pour the above into it, 52. Salmon (Fried with Anchovy Sauce)—Ingredients— Some thin slices from the tail end of a salmon, anchovy sauce, flour, bread. crumbs, eggs, water, a little roux, a little cayenne pepper, lard. Scrape the scales off the tail end of a salmon, cut in thin slices, dip them in flour, then in two eggs whisked up with a tablespoonful of water, and a tablespoonful of anchovy sauce, then dip them in bread crumbs, and fry in boiling lard for eight or ten minutes ; dish them up on a napkin in a nice heap, and sprinkle a little chopped parsley over them, and serve in a sauceboat some sauce. 30 THE Dominion Cook Boox. ———— 53. Salmon (Dressed Italian Sauce)—ingredients—two slices, about 3 inches thick, of good salmon, 2 onions, I carrot, £ shallot, 2 gherkins, a few preserved mushrooms and a few capers, 3 oz. of butter, a little chopped parsley, 1 tablespoonful of anchovy sauce, and a pt. of good stock, and a little roux. Cut up two onions and one carrot into thin slices, and lay them in the bottom of a baking dish with a little pepper and salt and one ounce of butter ; lay the slices of salmon on the top of the vegetables, cover them with buttered paper, and bake for thirty-five minutes in a warm oven; when cooked serve with sauce made as follows: Cut up one shallot very fine,and lightly fry in two ounces of butter, throw in alittle chopped parsiey, two gherkins chopped fine, and a few capers and mushrooms cut up very fine, and one pint of good stock, a little roux to thicken, and one tablespoonful of anchovy sauce and a little pepper ; boil these ingredients together for thirty minutes, lift the salmon carefully on to a dish (taking care no onion or carrot hang to it), pour the boiling sauce over it, and serve very hot. 54. Fresh Salmon (to Boil)—Ingredients—Fresh salmon, salt, | water. This fish needs more boiling in more water than any other fish. It is not wholesome unless thoroughly done. Make the water quite salt ; boil, skim, then put in the salmon. Continue to skim. For each half pound allow fifteen minutes. Lobster, egg, or drawn butter for sauce. 55. Whitings (Fried )—Ingredients—Whitings, egg, bread crumbs. Dip them in egg and bread crumbs and fry a clear golden brown. Serve on a napkin, with shrimp or lobster sauce in a tureen. 56. Lobsters (to Boil)—Ingredients—Lobsters, salt, water, salad Ol. The heaviest are best. Put them alive into a kettle of salted boiling water, and let them boil from half an hour to three quarters, according to size. Then wipe them, and rub the shell with a little salad oil; this will give them a clear red color. Crack the large claws without mashing them, and with a sharp knife split the body and tail from end to end.