Salmon, The Good Housewife's Fashion

Marinate a few thin slices Salmon in Oil, whole Pepper and Salt, and then broil them, basting with the Marinade; put them on the Table-dish, with a good bit of Butter, two or three spoonfuls of Broth, chopped Parsley, Shallots, and Mushrooms, and simmer them about a Quarter of an Hour: When ready to serve, add a good Lemon Squeeze. Such as has served before, may do again, being cut properly, and prepared according to this last Direction, Saumon frit. Fried Salmon. Cut the Salmon into slices of what Bigness you think proper; put them into a Milk-warm Marinade, made of a bit of Butter melted, one or two Spoonfuls of Vinegar, a little Water, Flour, Pepper, Salt, bits of Roots, slices of Onions, Parsley, Shallots, Thyme, Laurel, and Cloves; let it remain about an Hour, then drain and flour them to fry: Serve with fried Parsley, You may also, when marinated after this manner, broil them, basting with the Liquid of the Marinade, and a few sweet Herbs finely chopped, and strewed over them: serve with Caper-sauce, or Sauce a la Carpe, See Sauce Articles.

Filets De Saumon A L'italienne. Fillets Of Salmon, Italian Fashion

Cut the Salmon into smaller slices than the former, and marinate them after the same manner, with Parsley, Shallots, Mushrooms, and a little Basil, all chopped very fine; about a Quarter of an Hour before you are ready to serve lay each Piece on a Silver Dish separately, or in a Stew-pan in the same manner; put the Marinade thereto, boil over a smart Fire for a Moment, and turn them: (it is best to do them in a Stew-pan) When they are done, lay the Fillets on the Table-dish, add a little Cullis to the Sauce, reduce it pretty thick, add a Lemon Squeeze if necessary, and serve upon the Fillets.

Saumon En Hatelet. Salmon As Haslets

Cut the pieces of a middling Bigness, and season them with fine Herbs chopped, and mixed with Butter and a raw Yolk of an Egg, Pepper and Salt; skewer them like Haslets, with all the Seasoning, strew them with Bread Crumbs, and either broil or roast them, basting with some good Oil or Butter. When they are done of a fine Colour, serve dry with a Sauce in a Boat, such as Sauce Remoulade, Ravigotte, or any other.

Hure De Saumon A Differentes Sauces & Ragouts - Joul Of Salmon With Different Sauces Or Ragouts

Scale and clean the Salmon very well; braze it with slices of Lard, Ham and Veal, in white Wine and Broth, with a faggot of sweet Herbs, two or three Cloves, whole Pepper and Salt.

If for Meagre, braze it with half Fish-broth and white Wine, a quantity of Butter, Trimmings of any sort of Fish well cleaned, bits of Roots, Onions, and all sorts of sweet Herbs, as the first: When done in either manner drain it out of the Braze, and serve upon it what Sauce or Ragout you think proper.

Darde * De Saumon A La Choisi - Split Salmon, A La Choisi

Lard a large slice of Salmon through and through with larding Bacon and Ham; give it a few turns on the Fire in melted Lard, with chopped Parsley, Shallots, Truffles, Pepper and Salt; then put it into a Stew-pan, upon thin slices of Veal, cover it over with thin slices of Lard, and all the Seasoning; soak it a while on a slow Fire, add two or three glasses of white Wine, and finish still on a slow Fire; then sift and skim the Braze, add some good Cullis and Craw-fish Spawn thereto, and reduce it to the Substance of a thick Sauce; add a Lemon Squeeze when ready to serve.

* Darde, meant a large slice of Fish, cut lengthways.

Caisses De Saumon Fume - Cases Of Smoked Salmon

Cut your slices very thin, and soak them in Water or Milk (the last is best) about half an Hour or more, according to the Saltness of the Fish; make small paper cases, or one large; drain and wipe the Salmon, and roll each piece in melted Butter, chopped Mush-rooms, Parsley, Shallots, and a little green Basil if you please; put them in the Paper, with fine Bread Crumbs over, and a few drops of good Oil; broil a Moment over a slow Fire, and serve with a Lemon or Orange Squeeze.

Saumon Sale A La Hollandoise. Dried Salmon, Dutch Fashion

Soak the Salmon according to your own Judgment, and boil it a moment in Water; then drain it, and pull it in Fleaks: Make a Sauce with a good bit of Butter rolled in Flour, a little coarse Pepper, one Clove of Garlick bruised, some fine chopped Parsley and some good Cream; make a Liaison pretty thick, put the Salmon therein, and give it a few turns on the Fire; lastly, pour it on the Table-dish, strew it with Bread Crumbs, and small bits of Butter close to each other, and give it a Colour in the Oven, or with a Salamander.

Salade De Saumon Sale, & Autres Façons, Sallad Of Dried Salmon, And Other Manners

IF you use a large piece, soak it in different Waters for two or three Days, handling it as gently as possible;: then boil it a few minutes in Water on a smart Fire,: drain it, and let it cool; when it is to be used, garnish the Dish round the Salmon with all Sorts of Sallading.-If you would serve it hot, make a good Butter and An-chovy Sauce, or Capers, or sweet Herbs: Serve in a Sauce-boat.