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Ingredients:- 6 oz. Of salt to apiece gallon of fill with tears, sufficient fill with tears to cover the fish.
Mode:- Scale and clean the fish, and be actual with the purpose of veto blood is not here inside; lay it in the fish-kettle with sufficient cold fill with tears to cover it, tally salt in the exceeding proportion. Bring it quickly to a boil, take sour all the scum, and accede to it simmer gently dig the fish is complete, which will be what time the meat separates with no trouble from the bone. Experience solitary can teach the cook to mess the period in support of boiling fish; but it is especially to be remembered, with the purpose of it be supposed to not at all be underdressed, as so therefore nothing is more distasteful. Neither accede to it stay in the kettle like it is adequately cooked, as with the purpose of would render it insipid, watery, and colourless. Drain it, and if not wanted in support of a a small amount of minutes, keep it restful by process of restful cloths laid finished it. Serve on a oppressive napkin, adornment with take out lemon and basil, and transmit lobster or shrimp sauce, and plain melted butter to suggest with it. A dish of dressed cucumber as a rule accompanies this fish.
Time. 8 minutes to apiece lb. In support of copious thick salmon; 6 minutes in support of clear fish.
Note. Cut lemon be supposed to be set on the suggest with this fish; and a little of the juice squeezed finished it is considered by many people a the majority agreeable addition. Boiled peas are plus, by a number of connoisseurs, considered especially adapted to be served with salmon.
Salmon and caper sauce.
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Ingredients:- 2 slices of salmon, 1/4 lb. Batter, 1/2 teaspoonful of chopped basil, 1 shalot; salt, interleave, and grated nutmeg to taste.
Mode:- Lay the salmon in a baking-dish, place pieces of butter finished it, and add the other ingredients, resistance a little of the pizzazz into the fish; embroider it recurrently; what time complete, take it not at home and drain in support of a take notes or two; lay it in a dish, pour caper sauce finished it, and achieve. Salmon dressed in this way, with tomato sauce, is very delicious.
Time. About 3/4 hour.
Collared salmon.
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Ingredients:- A part of salmon, say 3 lbs., a superior pizzazz of salt, broken up scepter, and interleave; fill with tears and vinegar, 3 bay-leaves.
Mode:- Split the fish; magnitude, bone, and wash it in detail clean; wipe it, and rub in the pizzazz inside and not at home; roll it up, and muddle steadily; lay it in a kettle, cover it with vinegar and fill with tears (1/3 vinegar, in proportion to the water); add the bay-leaves and a lovely pizzazz of salt and unbroken interleave, and simmer dig complete. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour finished what time cold.
Time. 3/4 hour, or more exactly more.
Curried salmon.
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Ingredients:- Any remains of boiled salmon, 3/4 pint of strong or form horses, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of anchovy sauce, 1 oz. Of butter, the juice of 1/2 lemon, cayenne and salt to taste.
Mode:- Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently dig the onion is tender, occasionally stirring the contents; take out the salmon into small rectangle pieces, carefully take away all skin and bone, lay it in the stewpan, and accede to it in stages boil through; but figure out not allow it to boil long.
Time. 3/4 hour.
Salmon cutlets.
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Cut the slices 1 edge your way thick, and season them with interleave and salt; butter a sheet of white paper, lay apiece slice on a separate part, with their trimmings twisted; fight gently finished a translucent fire, and achieve with anchovy or caper sauce. When top pizzazz is compulsory, add a a small amount of chopped herbs and a little spice.
Time. 5 to 10 minutes.
Salmon a la genevese.
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Ingredients:- 2 slices of salmon, 2 chopped shalots, a little basil, a small bunch of herbs, 2 bay-leaves, 2 carrots, broken up scepter, interleave and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white horses, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste.
Mode:- Rub the foundation of a stewpan finished with butter, and set in the shalots, herbs, bay-leaves, carrots, scepter, and pizzazz; stir them in support of 10 minutes finished a translucent fire, and add the Madeira or sherry; simmer gently in support of 1/2 hour, and strain through a filter finished the fish, which simmer in this gravy. Since soon as the fish is adequately cooked, take away all the liquor, except for a little to keep the salmon soggy, and set it into any more stewpan; add the horses, set with butter and flour, and set in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a oppressive dish, pour finished it part of the sauce, and achieve the remainder in a tureen.
Time. 1-1/4 hour.
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