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.
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 two or three hours before serving.
Cook together one tablespoonful each of butter 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 Worcestershire 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.
Reheat two cupfuls of cold salmon steaks in a cupful of Drawn-Butter 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.
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 the unbeaten whites of three eggs. Mix thoroughly and stir in one cupful of cream whipped solid. Put into small buttered moulds, set into boiling water, and bake for twenty minutes. Turn out and serve with Hollandaise Sauce.
Cook together two tablespoonfuls of butter 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 butter, and brown in the oven.
Cook together one tablespoonful each of butter and flour, add two cupfuls of milk and cook until thick, stirring constantly. Take from the fire, add two tablespoonfuls of butter, and salt and pepper to season. Put a layer of flaked salmon into a buttered baking-dish, spread with the sauce, and repeat until the dish is full, having crumbs and butter on top. Bake for half an hour.
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.