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Classic
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page 479
and milk to make it soft. Put into a buttered dish, put bits of butter over the
top, and bake for about 1/2 hour.
11. Boiled Salmon. After carefully emptying the salmon wash it very clean from
the blood inside, and remove the scales. To preserve the fine color of the
salmon, or to set the curd or creamy substance between the flakes, it should be
put into boiling water, allowing to a gallon of water a handful of salt. After
the water has been boiling a few minutes, and has been skimmed put in the fish,
(laying it on the drainer,) and let it boil moderately fast, skimming it well.
It must be thoroughly boiled. Underdone fish of every kind is disgusting and
unwholesome. Before it is taken from the fish kettle ascertain if it is
sufficiently cooked, by trying if the back-bone easily loosens from the flesh. A
quarter of an hour may be allowed for each pound, for a large thick salmon
requires as much cooking as meat. When you take it up, drain it well, and serve
it up immediately. Have ready some lobster sauce, or shrimp, ii more convenient.
To make it, mince the meat of a boiled lobster, mashing the coral with it, and
mix it with melted or drawn butter, made very thick, and having but a very small
portion of water. For shrimp sauce, boil the shrimps, take off their heads, and
squeeze out their bodies from the shells. Thicken with them the drawn butter.
Nothing should go with salmon that will interfere with the flavor of this fine
fish, or give it any taste that will overpower or weaken its own.
12. Baked Fish. Make a stuffing by using the following receipt, and fill into
the fish, which was first cleaned and wiped dry. After the fish is stuffed, sew
it together with a needle and thread. Lay it on an earthen-ware dish or a
platter on which it can be served, for it is difficult to remove the fish after
it is baked Sprinkle flour over the fish, and put a few slices of salt pork on
top of the fish, and sprinkle salt over it. Baste it in the liquor in which it
is baked. Add a little water, if there should not be enough. Bake in a moderate
oven. When the fish can easily be pierced with a fork, take it from the oven,
remove the pork and the thread and serve.
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