Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

minutes, and twice after with an interval of fifteen minutes. Renew the water in the pan each time the fish is basted. Serve with a Madeira sauce or any simple sauce. Broiled Salmon Select as many slices of salmon as required. Sprinkle with a little chopped parsley and mixed herbs, salt and pepper, and some olive oil. Let the slices soak for one hour, turning occasionally so the fish will absorb the seasoning. Arrange on a well-greased gridiron and broil over a clear fire. Baste occasionally with the oil seasoning which is left. When nicely browned and thoroughly cooked, place on a hot dish, and garnish with parsley and slices of lemon. Serve a white sauce in a separate dish. Salmon Cutlets Cut two or three pounds of cold boiled salmon in very small pieces. Mix some boiled lobster coral and half an ounce of butter, pound in a mortar, and rub through a hair sieve. Place one gill of milk in a saucepan with one ounce of butter and one ounce of flour which bave been creamed together. Stir over the fire until it becomes thick and does not stick to the sides of the pan. Then stir in the salmon, coral, a dash of cayenne pepper, salt, and lemon juice to taste. Remove from the fire. When cold, shape the mixture into cutlets, brush them with beaten egg, roll in fine bread crumbs, and fry until a nice brown in hot fat. Drain on hot paper. Serve on a hot dish garnished with f ried parsley. Serve lobster sauce separately. Baked Salmon Take four salmon steaks weighing one pound each. Place in a buttered saucepan with one pint white wine, one pint white broth, white pepper, salt, a little grated nutmeg, a bunch of parsley with a few whole spices or herbs wrapped in it, and FISH HOUSE. FISH, OYSTERS, LOBSTERS, TERRAPIN 111 two oonces of butter. Let it come to a boil, then cover and simmer for one-half hour. Drain the fish and remove the bunch of parslej. Thicken the liquid with one ounce of flour which has been cooked in butter. Boll ten minutes, then mix with the yolks of four eggs and some chopped parsley. Spread a thin layer of thick mashed potatoes in an oval baking dish, well buttered. Remove the bone and skin from the steaks and place them one overlapping the other on the potatoes. Fili with more potatoes, smooth nicely, and pour the sauce over ali. Sprinkle with bread crumbs and little pieces of butter over the top. Bake until a light brown, in a moderate oven, about twenty minutes. Serve in the baking dish. Fillets of Salmon à la Vénitienne Take the fillets from a four-pound tail-piece of salmon. Remove the skin and cut each one in four long pieces. Flatten and trim evenly. Fasten fine strips of larding pork on one side, season with salt, white pepper, and a little lemon juice, and place the larded side up in a buttered pan. Moisten with half a pint of white wine, and cover with a sheet of buttered paper with a small hole in the centre. The steam must bave vent, else the surface will not glaze. Cook in the oven about forty minutes, basting frequently with the liquid in order to have the glaze a nice color. Drain and dish the fiUets in a cirde with alternate heart-shaped slices of bread fried in butter. Thicken two ladlefuls of broth with one ounce of flour kneaded in butter. Stir and boil a few minutes. Add two ounces of butter, a little lemon juice, and chopped parsley.