NINE SALMON RECIPES.
Ingredients:- 6 oz. of salt to every single gallon of water, enough water to cover the fish.
Mode:- Scale and clean the fish, and be specific that no blood is left inside lay it in the fish-kettle with enough cold water to cover it, adding salt in the above proportion. Bring it rapidly to a boil, take off all the scum, and let it simmer gently till the fish is carried out, which will be when the meat separates quickly from the bone. Encounter alone can teach the cook to fix the time for boiling fish but it is specifically to be remembered, that it really should never ever be underdressed, as then nothing is alot more unwholesome. Neither let it remain in the kettle soon after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a couple of minutes, maintain it warm by indicates of warm cloths laid more than 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 quite often accompanies this fis h.
Time. 8 minutes to every single lb. for large thick salmon 6 minutes for thin fish.
Note. Cut lemon really should be put on the table with this fish and a little of the juice squeezed more than it is regarded as by a wide range of persons a most agreeable addition. Boiled peas are also, by some connoisseurs, regarded as specifically adapted to be served with salmon.
Salmon and caper sauce.
Ingredients:- two slices of salmon, 1/four lb. batter, 1/two 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 more than it, and add the other ingredients, rubbing a little of the seasoning into the fish baste it regularly when carried out, take it out and drain for a minute or two lay it in a dish, pour caper sauce more than it, and serve. Salmon dressed in this way, with tomato sauce, is fairly delicious.
Time. About 3/four hour.
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 fantastic seasoning of salt and whole pepper, and simmer till carried out. Do not take away 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 alot more vinegar. Pour more than when cold.
Time. 3/four hour, or rather alot more.
Ingredients:- Any remains of boiled salmon, 3/four 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/two lemon, cayenne and salt to taste.
Mode:- Cut up the onions into smaller 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, sometimes stirring the contents cut the salmon into smaller square pieces, meticulously take away all skin and bone, lay it in the stewpan, and let it steadily heat via but do not enable it to boil extended.
Time. 3/four hour.
Cut the slices 1 inch thick, and season them with pepper and salt butter a sheet of white paper, lay every single slice on a separate piece, with their ends twisted broil gently more than a clear fire, and serve with anchovy or caper sauce. When greater seasoning is essential, add a couple of chopped herbs and a little spice.
Time. five to 10 minutes.
Salmon a la genevese.
Ingredients:- two slices of salmon, two chopped shalots, a little parsley, a smaller bunch of herbs, two bay-leaves, two carrots, pounded mace, pepper and salt to taste, four tablespoonfuls of Madeira, 1/two 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 more than with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning stir them for 10 minutes more than a clear fire, and add the Madeira or sherry simmer gently for 1/two hour, and strain via a sieve more than the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to maintain the salmon moist, and put it into one other 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 more than it part of the sauce, and serve the remainder in a tureen.
Time. 1-1/four hour.
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