|
Classic
Cook Books
< last page | next page >
page 45
proportion to the quantity of fish. To one quart of the water in which the
salmon was boiled, allow two quarts of the best vinegar, one ounce of whole
black pepper, one nutmeg grated and a dozen blades of mace. Boil all these
together in a kettle closely covered to prevent the flavor from evaporating.
When the vinegar thus prepared is quite cold, pour it over the salmon, and put
on the top a tablespoonful of sweet oil, which will make it keep the longer.
Cover it closely, put it in a dry, cool place, and it will be good for many
months. This is the nicest way of preserving salmon, and is approved by all who
have tried it.
SMOKED SALMON.
Smoked salmon to be broiled should be put upon the gridiron first, with the
flesh side to the fire.
Smoked salmon is very nice when shaved like smoked beef, and served with coffee
or tea.
FRICASSEE SALMON.
This way of cooking fresh salmon is a pleasant change from the ordinary modes of
cooking it: Cut one and one-half pounds of salmon into pieces one inch square;
put the pieces in a stewpan with half a cupful of water, a little salt, a little
white pepper, one clove, one blade of mace, three pieces of sugar, one shalot
and a heaping teaspoonful of mustard mixed smoothly with half a teacupful of
vinegar. Let this boil up once and add six tomatoes peeled and cut into tiny
pieces, a few sprigs of parsley finely minced, and one wineglassful of sherry.
Let all simmer gently for three-quarters of an hour. Serve very hot, and garnish
with dry toast cut in triangular pieces. This dish is good, very cold, for
luncheon or breakfast.
SALMON PATTIES.
Cut cold cooked salmon into dice. Heat about a pint of the dice in half a pint
of cream. Season to taste with cayenne pepper and salt. Fill the shells and
serve. Cold cooked fish of any kind may be made into patties in this way. Use
any fish sauce you choose--all are equally good.
FISH AND OYSTER PIE.
Any remains of cold fish, such as cod or haddock, 2 dozen oysters, pepper and
salt to taste, bread-crumbs sufficient for the quantity of fish; 1/2 teaspoonful
of grated nutmeg, 1 teaspoonful of finely chopped parsley.
< last page | next page >
Classic
Cook Books
|
