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Classic
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page 44
BROILED SALMON.
Cut slices from an inch to an inch and a half thick, dry them in a cloth, season
with salt and pepper, dredge them in sifted flour, and broil on a gridiron
rubbed with suet.
Another mode.--Cut the slices one inch thick, and season them with pepper and
salt; butter a sheet of white paper, lay each slice on a separate piece,
envelope them in it 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.
FRESH SALMON FRIED.
Cut the slices three-quarters of an inch thick, dredge them with flour, or dip
them in egg and crumbs,--fry a light brown. This mode answers for all fish cut
into steaks. Season well with salt and pepper.
SALMON AND CAPER SAUCE.
Two slices of salmon, one-quarter pound butter, one-half teaspoonful of chopped
parsley, one shalot; salt and pepper to taste.
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; place it in
the oven and 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.
BROILED SALT SALMON OR OTHER SALT FISH.
Soak salmon in tepid or cold water twenty-four hours, changing water several
times, or let stand under faucet of running water. If in a hurry or desiring a
very salt relish, it may do to soak a short time, having water warm, and
changing, parboiling slightly. At the hour wanted, broil sharply. Season to suit
taste covering with butter. This recipe will answer for all kinds of salt fish.
PICKLED SALMON.
Take a fine, fresh salmon, and having cleaned it, cut it into large pieces, and
boil it in salted water as if for eating. Then drain it, wrap it in a dry cloth,
and set it in a cold place till next day. Then make the pickle, which must be in
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