418. Salmon A L'Anglaise

Boil the salmon, either whole or in slices, in salt and water; when done, dish it up on a silver drainer, without a napkin. Plain boiled fish should never be sent to table on napkins, nor garnished round with cold wet parsley, neither is it advisable to garnish with fried small fish, the latter thereby generally becoming soddened and spoilt; the mixed vapor arising from both kinds of fish, when thus covered up, is detrimental to the flavor of each.

Dish up the salmon, and send it to table with either of the following sauces: Lobster, Shrimp, Crayfish, Dutch, Parsley and butter, or Muscle sauce.

419. Salmon A L'Ecossaise

To dress salmon or trout in perfection in this style, it is quite neces sary that the fish be dressed a short time after being caught: sportsmen well know that it is only while this kind of fish is yet almost alive, that it retains that white creamy substance which appears between the flakes of the boiled fish, and which makes it so truly delicious : this is little known to the London epicure. If it be practicable to procure what is termed a live salmon, take out the gills, draw it, wash the fish, and crimp it on either side, by making deep incisions with a sharp knife, and then throw it into a large vessel, containing clean, cold, spring water, fresh from the pump - to remain there about two hours. In crimping any sort offish, the colder the water is the better; the coldness of the water, petrifying the fish to a certain degree, gives it the firmness so much desired. As soon as the salmon or trout is crimped, put it into the fish-kettle containing boiling water in sufficient quantity to cover the fish, at the same time throwing in a good handful of salt; let the fish boil on the side of the fire, remembering that crimped fish require considerably less time in boiling than when plain. As soon as the fish is done, take it out of the water immediately : leaving fish of any kind in the water after it is done, detracts from its flavor and firmness. When the salmon is dished up, send it to table with Lobster sauce, Parsley and butter, or the following sauce :-Put half a pound of fresh-churned butter into a clean stewpan, add a spoonful of chopped and blanched parsley, a little grated nutmeg, a pinch of minionette pepper, some salt and juice of lemon ; set the stewpan in a bath of hot .water, and keep stirring the butter quickly as it melts, with a wooden spoon; when the whole of the butter is melted, work the sauce well together, and send to table. With crimped salmon or trout, this kind of melted butter will be found to surpass all other sauces.

420. Slices Of Salmon A La Tartare

Steep some slices of salmon in a dish with a little salad-oil, pepper and salt, and a few sprigs of parsley; about half an hour before dinner, place the slices of salmon on a clear gridiron rubbed over with whiting, and broil them on a clear fire; when done on one side, turn them on the other: both sides should be of a fine light brown ; dish them up, and send to table with either some Tartare, Cambridge, or Remoulade sauce in a boat (Nos. 94, 95, 96).

421. Matelotte Of Salmon

Boil and take the skin off one or more slices of salmon, mask them with some glaze mixed with pounded lobster-coral; place them on a dish and garnish with a rich Matelotte ragout (No. 193).

422. Slices Of Salmon A La Venitienne

Boil, trim, and glaze the slices of salmon, as in the foregoing case, and sauce them round with usance a la Venitienne (No. 26). Garnish with a border of croquettes of fillets of soles.