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 wineglassful of Sherry. Simmer for forty-five minutes and serve either hot or cold.
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 butter, a teaspoonful of made mustard, and salt and pepper to season. Spread over the egg slices and serve.
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.
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 cucumbers and Tartar Sauce.
Butter 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 been seasoned with melted butter and Worcestershire Sauce. Cover with biscuit crust, slit diagonally down the centre, and bake for an hour in a moderate oven.
Season chopped salmon highly with salt and pepper, grated nutmeg and melted butter. 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.
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.
Cut the fish into large pieces and cook until done in salted and acidulated water. Drain, cool, and skin. Put into a preserving-kettle 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.