592. Dressed Salmon

All salmon whether crimped, split, or in slices, let them go through the same process in dressing, you can differ your sauces as may be most approved of.

Put your salmon either in your fish kettle or a large baking dish, if a dish you must cover it with buttered paper, and frequently baste it with the marinade, which is made thus; - cut a carrot, turnip, celery,' onions, a faggot of sweet herbs, two blades of mace, whole pepper, six cloves, a bay leaf, six anchovies, a cup of vinegar, a quart of good brown second stock, two glasses of sherry; - then put on your salmon, letting it stew until done, then drain off all the stock from the fish, and thicken it and strain it through a tammy; if for capers, add them in the sauce you have put through the tammy and boil it for some time removing all grease that rises, season with lemon juice, cayenne pepper, salt, and sugar, if required a little essence of anchovies. Pour this sauce over the fish.

Get about two pounds of salmon rather thick part, and with a sharp knife cut it as you would as near as possible the shape of cutlets, have ready a saute-pan with some clarified butter and a little cayenne pepper, pass each cutlet through the butter; when you have filled the pan with about sixteen cutlets, if for a corner dish that is sufficient, cut a paper round and butter it and put it over your cutlets, then put them either in your oven or on your hot plate or stove, be Careful in turning them, take them out of the saute-pan or paper to dry away the grease, have some good brown sauce ready; after taking off the fat from what they were done in, put the remainder good into your sauce, add a few drops of anohovy sauce, lemon juice, a little sugar, a glass of wine, boil well for some time, dish your cutlets one on the other round, either glaze them or pour the sauce over them.

593. Crimped Salmon - A La Creme

The salmon, like cod, must be quite fresh or it will not crimp. Out the body into slices about two inches thick; have ready some salt and water in the proportion of three ounces of salt to a quart of water, with the smallest knob of saltpetre about the size of a nut, dip the salmon slices into this as they are cut, hold them for half a minute, and then rinse them in clear cold spring water and lay them upon a dish, put a lump of butter well rubbed in flour into a stewpan, while the butter is melting sprinkle in a little salt and cayenne, and when the butter is on the simmer stir in half a pint of cream, keep stirring, and as it boils squeeze in the juice of a quarter of a lemon, and stir in a large tea-spoonful of essence of anchovies, add a little more salt to taste.

Having boiled the crimped salmon in quick boiling water tea minutes, take them out and let them drain one minute, put them in a clean stewpan and pour over the prepared cream and let it simmer ten minutes, it should not if possible be suffered to boil.

The lemon juice is sometimes deferred until the fish is removed from the cream, a minute's simmer is allowed, and it is then all poured over the salmon and sent very hot to table.