Baked Salmon, Trout Or Pickerel

Clean thoroughly, wipe carefully, and lay in a dripping-pan with water enough to prevent scorching (a perforated tin sheet or rack fitting loosely in the pan, or several muffin-rings may be used to keep the fish from the bottom of the pan, and the fish may be made to form a circle by tying head and tail together); bake slowly, basting often with butter and water. When done, have ready a cup of sweet cream into which a few spoonfuls of hot water have been poured, stir in two tablespoonfuls melted butter and a little chopped parsley, and heat in a vessel of boiling water; add the gravy from the dish and boil up once to thicken. Place the fish in a hot dish, and pour over the sauce. Garnish with a wreath of crimson nasturtium-blooms and dainty sprigs of parsley, on the edge of the dish.

Boiled Salmon. (Fresh.)

Wrap the fish, when you have washed and wiped it, in a clean linen cloth - not too thick - baste it up securely, and put it in a fish-kettle. Cover with cold water in which has been melted a handful of salt. Boil slowly, allowing about quarter of an hour to each pound. When the time is up, rip open the cover of the cloth and test the salmon with a fork. If it penetrates easily, it is done; if not, hastily pin up the cloth and cook a little longer. Skim off the scum as it rises to the top. Have ready in another sauce-pan a pint of cream, or half milk and half cream will do, which has been heated in a vessel set in boiling water; stir into this a large spoonful of butter, a little salt and chopped parsley, and a half gill of the water in which the fish was boiled. Let it boil up once, stirring all the while, or what is better, do not remove from the inner vessel. When the fish is done, take it instantly from the kettle, lay it an instant upon a folded cloth to absorb the drippings; transfer with great care, for fear of breaking, to a hot dish, and pour the boiling cream over it, reserving enough to fill a small sauce-boat. Garnish with curled parsley and circular slices of hard-boiled yolks - leaving out the whites of the eggs. After serving boiled salmon with cream sauce you will never be quite contented with any other. If you cannot get cream, boil a pint of milk and thicken with arrowroot. It is not so nice, but many will not detect the difference.

Boiled Salmon-Trout

Clean, wash, and dry the trout; envelop in a thin cloth fitted nearly to the shape of the fish, lay within a fish-kettle covered with salted water (cold), and boil gently half an hour or longer, according to the size. When done, unwrap and lay in a hot dish. Pour around it cream sauce made as for baked salmon-trout - only of course, with the omission of the fish gravy - and serve.

Baked Salmon

Wash and wipe dry, rub with pepper and salt. Lay the fish upon a grating set over your baking-pan, and bake, basting it freely with butter, and, towards the last, with its own drippings only. Should it brown too fast, cover the top with a sheet of white paper until it is cooked. When it is done, transfer to a hot dish and cover closely; add to the gravy a little hot water thickened with cornstarch, wet, of course, first with cold water, a tablespoonful of tomato sauce, and the juice of a lemon. Boil up and serve in a sauce-boat, or you may serve with cream sauce made as for boiled salmon. Garnish handsomely with alternate sprigs of parsley and the bleached tops of celery, with ruby bits of currant jelly here and there. This is a fine dish for a dinner party.