How to Cook Fish Part 38

Chop a Spanish onion, fry it in b.u.t.ter, and add a tablespoonful of curry powder mixed with a teaspoonful of flour. Add two cupfuls of stock and cook until thick, stirring constantly. Add cold cooked salmon, cut into small pieces, and reheat. Serve in a border of boiled rice.

CHARTREUSE OF SALMON

Wash a cupful of rice in several waters, drain and parboil for five minutes in salted water at a galloping boil. Drain in a colander, [Page 287]

return to the saucepan, add a pinch of salt and three cupfuls of milk or stock. Steam until tender, then add three tablespoonfuls of b.u.t.ter melted and mixed with one tablespoonful of curry powder and two tablespoonfuls of lemon-juice. Mix thoroughly and line a two-quart b.u.t.tered mould with the rice. Fill the center with flaked cooked salmon, seasoned with salt, pepper and lemon-juice, cover with rice, steam for half an hour and serve with Egg Sauce.

FRICa.s.sEE OF SALMON

Cut two pounds of salmon steaks into strips. Put into a saucepan with half a cupful of water, salt and pepper to season, a clove, a blade of mace, a tablespoonful of sugar, a chopped onion, and a heaping teaspoonful of mustard mixed with half a cupful of vinegar.

Bring to the boil, add six tomatoes peeled and sliced, a teaspoonful of minced parsley, and a winegla.s.sful of Sherry. Simmer for forty-five minutes and serve either hot or cold.

SALMON WITH EGGS

Steam salmon steaks until tender, cool, and lay upon a platter covered with lettuce leaves. Season with salt, pepper, and lemon-juice and surround with slices of hard-boiled eggs. Mix together a tablespoonful of melted b.u.t.ter, a teaspoonful of made mustard, and [Page 288]

salt and pepper to season. Spread over the egg slices and serve.

JELLIED SALMON--I

Simmer salmon steaks in court-bouillon until done. Drain and arrange on a platter. Spread with Mayonnaise, tinted green with spinach juice to which a little dissolved gelatine has been added. Serve cold.

JELLIED SALMON--II

Mix two cupfuls of cold boiled salmon with one tablespoonful of lemon-juice, one teaspoonful of minced parsley, two drops of tabasco sauce and one tablespoonful of granulated gelatine dissolved in cold water. Add it to half a cupful of cooked salad dressing. Wet in cold water one large mould or several small ones, fill with the salmon and put on ice until thoroughly chilled. Serve with sliced cuc.u.mbers and Tartar Sauce.

SALMON PIE

b.u.t.ter a baking-dish and line the sides with a rich biscuit crust.

Fill the pan with fresh or canned salmon, seasoned with salt and pepper, lemon-juice, a pinch of mace, and a teaspoonful of onion juice. Spread over the salmon a cupful of boiled lobster which has [Page 289]

been seasoned with melted b.u.t.ter and Worcesters.h.i.+re Sauce. Cover with biscuit crust, slit diagonally down the centre, and bake for an hour in a moderate oven.

COLD SALMON PATTIES

Season chopped salmon highly with salt and pepper, grated nutmeg and melted b.u.t.ter. Add the beaten yolk of an egg to bind. Line patty-tins with puff paste or rich pastry, fill with the salmon mixture, cover with the paste, and bake.

PICKLED SALMON--I

Boil large fresh pieces of salmon in salted and acidulated water to cover. Bring to the boil one quart of vinegar, six blades of mace, half a dozen white peppers, half a dozen cloves, a teaspoonful of made mustard, two tablespoonfuls of sugar, and a cupful of water in which the fish was boiled. Let the fish cool in the water, then put it in an earthen jar, pour the boiling liquid over, and let stand for a day or two before using.

PICKLED SALMON--II

Cut the fish into large pieces and cook until done in salted and acidulated water. Drain, cool, and skin. Put into a preserving-kettle [Page 290]

two quarts of vinegar, one cupful of boiling water, four blades of mace, two tablespoonfuls of sugar, a dozen cloves, two tablespoonfuls of mustard seed, an onion sliced, a dozen pepper-corns, one small red pepper, two bay-leaves, and a teaspoonful of celery seed. Bring to the boil, put in the fish, boil up once and cool. Let stand for two or three days before using.

PICKLED SALMON--III

Boil large pieces of salmon in salted and acidulated water, drain, and cool. Add one quart of the water in which the fish was cooked, two quarts of vinegar, a tablespoonful of pepper-corns, grated nutmeg and a dozen blades of mace. Boil for half an hour and cool.

Pour over the salmon, add a tablespoonful of olive-oil, cover, and keep in a cool place for two or three days before using.

SPICED SALMON

Mix half a cupful of vinegar, the juice of half a lemon, two cloves, a bay-leaf, an inch of stick cinnamon, a teaspoonful of salt and a pinch of black pepper. Bring to the boil and pour over salmon steaks which have been boiled, drained, and cooled. Let stand for [Page 291]

two or three hours before serving.

SALMON SOUFFLe

Cook together one tablespoonful each of b.u.t.ter and flour, add one cupful of milk, and cook until thick, stirring constantly. Add half a cupful of stale bread crumbs, a teaspoonful of grated onion, a tablespoonful of Worcesters.h.i.+re Sauce, a teaspoonful of minced parsley, and the yolks of three eggs, well-beaten. Add one cupful of flaked salmon, mix thoroughly, and fold in the salmon, and bake in a pan of hot water in a moderate oven for forty-five minutes.

Serve with any preferred sauce.

SALMON ON TOAST

Reheat two cupfuls of cold salmon steaks in a cupful of Drawn-b.u.t.ter Sauce, seasoning with salt and red pepper. Take from the fire and add one egg beaten light with three tablespoonfuls of cream. Pour over slices of fried bread, sprinkle with minced parsley, and serve.

SALMON TIMBALES

Flake a pound of cooked salmon and rub to a paste. Season with salt, pepper, and grated onion, add a tablespoonful of chopped almonds and [Page 292]

the unbeaten whites of three eggs. Mix thoroughly and stir in one cupful of cream whipped solid. Put into small b.u.t.tered moulds, set into boiling water, and bake for twenty minutes. Turn out and serve with Hollandaise Sauce.

SALMON TURBOT--I

Cook together two tablespoonfuls of b.u.t.ter and three of flour.

Add two cupfuls of milk and cook until thick, stirring constantly.

Take from the fire, add two eggs, well beaten, a teaspoonful of minced parsley and the juice of half a lemon. Put into a baking-pan alternate layers of the sauce and cold flaked salmon, cover with crumbs, dot with b.u.t.ter, and brown in the oven.

SALMON TURBOT--II

Cook together one tablespoonful each of b.u.t.ter and flour, add two cupfuls of milk and cook until thick, stirring constantly. Take from the fire, add two tablespoonfuls of b.u.t.ter, and salt and pepper to season. Put a layer of flaked salmon into a b.u.t.tered baking-dish, spread with the sauce, and repeat until the dish is full, having crumbs and b.u.t.ter on top. Bake for half an hour.

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SALMON BOX

Line a square tin mould with hot boiled rice, fill the centre with cold boiled salmon flaked and seasoned with salt, pepper, and grated nutmeg. Cover with rice, steam for an hour, turn out on a platter, and serve with Egg Sauce.

SALMON WITH CUc.u.mBER SAUCE

Put a large cut of salmon into a b.u.t.tered saucepan with salt, pepper, a bunch of parsley, a chopped onion, and sweet herbs. Add half a cupful of white wine and enough stock to cover. Simmer until the fish is done and drain carefully. Strain the liquid and thicken with flour cooked in b.u.t.ter. Peel and slice three small cuc.u.mbers, parboil in salted water, drain, and fry in b.u.t.ter with a little sugar. Add to the sauce with a tablespoonful of b.u.t.ter and the juice of a lemon. Pour over the fish and serve.

SALMON CROQUETTES--I

Cook together one tablespoonful of b.u.t.ter and two tablespoonfuls of flour, add one cupful of cream, and cook until thick, stirring constantly. Take from the fire, add one egg well beaten, and one pound of cold cooked salmon flaked. Let cool, shape into croquettes, [Page 294]

dip into egg and crumbs, and fry in deep fat. Serve with any preferred sauce.

SALMON CROQUETTES--II

Cook together one tablespoonful of b.u.t.ter and three tablespoonfuls of flour. Add one cupful of cream, and cook until thick, stirring constantly. Season with salt, red pepper, and minced parsley, take from the fire, add the juice of a lemon and a can of flaked salmon.

Mix thoroughly and cool. Shape into croquettes, dip in egg and crumbs, and fry in deep fat.

SALMON CROQUETTES--III

Cook together one tablespoonful of flour and two of b.u.t.ter, add a cupful of cream or milk, and cook until thick, stirring constantly.