BEST COOKING RECIPES

Boiled salmon.
Ingredients:- 6 oz. of salt to each gallon of water
sufficient water to cover the fish.

Mode:- Scale and clean the fish
and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it
adding salt in the above proportion. Bring it quickly to a boil
take off all the scum
and let it simmer gently till the fish is done
which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered
that it should never be underdressed
as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked
as that would render it insipid
watery
and colourless. Drain it
and if not wanted for a few minutes
keep it warm by means of warm cloths laid over it. Serve on a hot napkin
garnish with cut lemon and parsley
and send lobster or shrimp sauce
and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish.

Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish.

Note. Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also
by some connoisseurs
considered especially adapted to be served with salmon.

Salmon and caper sauce.
Ingredients:- 2 slices of salmon
1
lb. batter
1
teaspoonful of chopped parsley
1
shalot; salt
pepper
and grated nutmeg to taste.

Mode:- Lay the salmon in a baking-dish
place pieces of butter over it
and add the other ingredients
rubbing a little of the seasoning into the fish; baste it frequently; when done
take it out and drain for a minute or two; lay it in a dish
pour caper sauce over it
and serve. Salmon dressed in this way
with tomato sauce
is very delicious.

Time. About 3/4 hour.

Collared salmon.
Ingredients:- A piece of salmon
say 3 lbs.
a high seasoning of salt
pounded mace
and pepper; water and vinegar
3
bay-leaves.

Mode:- Split the fish; scale
bone
and wash it thoroughly clean; wipe it
and rub in the seasoning inside and out; roll it up
and bind firmly; lay it in a kettle
cover it with vinegar and water (1/3 vinegar
in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper
and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish
boil up the liquor in which it was cooked
and add a little more vinegar. Pour over when cold.

Time. 3/4 hour
or rather more.

Curried salmon.
Ingredients:- Any remains of boiled salmon
3
pint of strong or medium stock
1
onion
1
tablespoonful of curry-powder
1
teaspoonful of Harvey's sauce
1
teaspoonful of anchovy sauce
1
oz. of butter
the juice of 1/2 lemon
cayenne and salt to taste.

Mode:- Cut up the onions into small pieces
and fry them of a pale brown in the butter; add all the ingredients but the salmon
and simmer gently till the onion is tender
occasionally stirring the contents; cut the salmon into small square pieces
carefully take away all skin and bone
lay it in the stewpan
and let it gradually heat through; but do not allow it to boil long.

Time. 3/4 hour.

Salmon cutlets.
Cut the slices 1 inch thick
and season them with pepper and salt; butter a sheet of white paper
lay each slice on a separate piece
with their ends twisted; broil gently over a clear fire
and serve with anchovy or caper sauce. When higher seasoning is required
add a few chopped herbs and a little spice.

Time. 5 to 10 minutes.

Salmon a la genevese.
Ingredients:- 2 slices of salmon
2
chopped shalots
a little parsley
a small bunch of herbs
2
bay-leaves
2
carrots
pounded mace
pepper and salt to taste
4
tablespoonfuls of Madeira
1
pint of white stock
thickening of butter and flour
1
teaspoonful of essence of anchovies
the juice of 1 lemon
cayenne and salt to taste.

Mode:- Rub the bottom of a stewpan over with butter
and put in the shalots
herbs
bay-leaves
carrots
mace
and seasoning; stir them for 10 minutes over a clear fire
and add the Madeira or sherry; simmer gently for 1/2 hour
and strain through a sieve over the fish
which stew in this gravy. As soon as the fish is sufficiently cooked
take away all the liquor
except a little to keep the salmon moist
and put it into another stewpan; add the stock
thicken with butter and flour
and put in the anchovies
lemon-juice
cayenne
and salt; lay the salmon on a hot dish
pour over it part of the sauce
and serve the remainder in a tureen.

Time. 1-1/4 hour.