Method Of Kippering Salmon

The largest fish are best. To twenty pounds of salmon put one and a half pounds of salt, one pound of raw sugar, and two ounces of saltpetre. Mix all well together. Wash the fish well in salt and water; split it up the back, cut off the head, and take out the backbone. Rub it well inside with the mixture; lay it in a deep dish with the inside uppermost; leave it in the pickle twenty-four hours; then put a heavy weight on it; press it for two days, or three if a large fish. Take it out of the pickle and hang it to dry in the sun.

Salmon Au Court Bouillon Or Au Bleu

Having drawn and cleaned your salmon, score the sides of it pretty deep; lay it on a napkin, and season it with salt, pepper, a few cloves, a little nutmeg, some sliced onions, chives, parsley, sliced lemon, two or three bay-leaves, and some basil. Work up a pound of butter in a little flour, and put it in the belly of the fish; then wrap the salmon in the napkin, bind it about with a packthread, and put it into a fish-kettle of a size proportionate to your fish. Pour over it equal parts of wine, water, and vinegar, in quantities sufficient to boil it, and set it over a quick fire. When it is done enough, which will be in from fifteen to twenty-five minutes, according to its size, take it off, and keep it simmering over a slow stove till you are ready to serve. Then take up the salmon, take it out of the napkin, and lay it on another in the dish you intend to serve it in, and garnish it with parsley.

How To Boil Salmon As At Berwick

Cut the salmon across into small slices, wash them twice in hard water, or pump water over them. The water must be boiling when the salmon is put in, and plenty of salt in it (as much as will float an egg). If a small salmon it will take fifteen minutes; if a large one twenty to twenty-five. Hard water must be used in boiling. Serve in a deep dish, with some of the water the fish was boiled in poured over.

How To Broil Salmon With A White Sauce

Having cut the salmon in slices, melt some butter in a pan, and add a little salt to it. Bub the slices of fish with this, and broil them on a gridiron over a slack fire. Make a white sauce as follows: - Put a piece of butter and a pinch of flour into a saucepan, two anchovies, previously washed and boned, some capers, and a whole leek. Season with pepper, salt, and a very little nutmeg. Add a little water and a few drops of vinegar. Keep stirring the sauce over the stove till of a proper thickness, then take out the leek, and pour it into the dish you intend to serve the salmon in. Lay the slices of broiled fish in, and serve very hot.

Salmon With A Brown Sauce

Broil your slices of salmon as above. Put into a saucepan a piece of butter the size of an egg, and set it on a slow stove. When the butter is melted, put in half a spoonful of flour, and shake it about till it is brown. Then put in some good fish stock and a glass of white wine. Season with pepper, salt, an onion stuck with cloves, a bunch of herbs, and a little shred parsley. When the slices of salmon are broiled put them into this sauce, and let them simmer in it till the sauce is reduced enough. Then take out the fish and lay it in a dish. Add to the sauce a thickening of one or two yolks of eggs, beat up in a little vinegar. Let the sauce just come to a boil, stirring it well, and pour very hot over the sahnon.

Saumon En Caisse

Take two good slices of salmon; put them to marinade for an hour in a dish with as much sweet oil as will cover them; parsley, onions, a little mushroom, and a shallot, all minced very fine; half a bay-leaf, a little thyme, and sweet basil, reduced almost to powder; salt and pepper. Make a paper-case large enough to hold your two slices of salmon. Oil the paper. Put in the fish with the seasoning on it, and place it in the oven. When done enough, pour a little lemon-juice on it, and serve.

Salmon Collops

Cut the salmon in thin collops. Season with pepper and salt, and fry them in a saute-pan with a little butter. Place them in a dish, and serve with the following sauce: - Take a spoonful of fennel, mint, and parsley, boil them five minutes, and chop them fine. Mix with them half a pint of bechamel, and a little glaze. Season with salt, a little cayenne, and the squeeze of half a lemon. Mackerel are very good done in the same way.

Irish Pickle For Salmon

Equal parts of vinegar, white wine, and water. Boil it with mace, cloves, ginger, pepper, and horseradish. Take out the latter when sufficiently boiled, and pour the pickle over salmon previously boiled in strong salt and water.

Yorkshire Recipe To Dress Dried Salmon

Pull some dried salmon into flakes. Have ready some hard-boiled eggs, chopped large. Put both into a pint of cream, with two ounces of butter, rubbed up with a teaspoonful of flour. Skim it and stir till it boils. Make a wall of mashed potatoes round the dish, and put the fish in the centre.