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Page:Mrs Beeton's Book of Household Management.djvu/1401

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1255
BREAKFAST DISHES

2912.—SPICED SALMON. (Fr.Saumon Épicé.)

Ingredients.—To 2 or 3 lbs. of cooked salmon, allow 1 pint of the liquor in which it was boiled, ¾ of a pint of good malt vinegar, 1 oz. of butter. 2 bay-leaves, 12 white peppercorns, 12 allspice, 4 cloves, a blade of mace, ½ a teaspoonful of salt.

Method.—The cold remains of boiled salmon may be utilised for this dish. As soon as it leaves the table, remove as many bones as possible, and trim and press it into a compact shape. Meanwhile the marinade should have been prepared by simmering together for 1 hour the above-named quantities of liquor, vinegar and spice. When cold, strain it over the fish, which, if not completely immersed, should be turned once during the 12 hours that must elapse before the salmon is ready for use. Mayonnaise sauce or a good salad dressing should accompany this dish when served.

Time.—14 hours. Average Cost, salmon from 1s. 3d. to 3s. 6d. per lb. Allow 1 lb. for 4 persons. Seasonable from February to August.

2913.—SPRATS FRIED IN BATTER. (Fr.Melettes frites.)

Ingredients.—1 lb. of sprats, 1 teaspoonful of finely-chopped parsley, ¼ of a teaspoonful of finely-chopped shallot or onion, ¼ of a teaspoonful of powdered mixed herbs, ¼ of a teaspoonful of grated lemon rind, frying-batter (see p. 882), salad-oil or clarified fat, parsley, salt and pepper.

Method.—Wipe or wash the fish, and if liked, cut off the heads and tails, but do not open them. Make the batter as directed, add to it the parsley, shallot, herbs, lemon-rind, and a good seasoning of pepper, dip in the sprats, taking care to coat them completely, and fry them in hot oil or fat in a frying-pan until nicely browned. Drain well, and serve garnished with fried parsley.

Time.—Half an hour. Average Cost, 7d. or 8d. Sufficient for 3 or 4 persons. Seasonable from November to April.

2914.—STUFFED HERRINGS WITH MUSTARD BUTTER.

Ingredients.—4 fresh herrings, 1½ tablespoonfuls of white breadcrumbs, 1 tablespoonful of oiled butter, 1 teaspoonful of anchovy essence or paste, ½ a saltspoonful of finely-chopped shallot or onion, salt and pepper. For the mustard butter: 1 oz. of butter, ½ a teaspoonful of dry mustard, 1 teaspoonful of lemon-juice.

Method.—Mix the butter, mustard and lemon-juice on a plate, form the mixture into a pat, and put it aside in a cool place until firm. Wash and dry the herrings, remove the heads, split them open and take away