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366
HOUSEHOLD MANAGEMENT

parsley, and place the remainder of the butter on top of the fish. Moisten with the wine, and bake for about 15 minutes, basting the fish frequently. When done, dish up, and pour some Génoise or tomato sauce over the slices of salmon. The essence left in the pan in which the fish was baked must be utilized for flavouring the sauce.

Time.—To cook, about 15 minutes. Average Cost, 3s. 6d. Sufficient for 8 persons. Seasonable from April to August.

590.—SALMON, BOILED. (Fr.Saumon bouilli.)

Ingredients.—Salmon. For the court-bouillon (or highly-seasoned fish stock), allow to each quart of water 1 dessertspoonful of salt, 1 small turnip, 1 small onion, ½ a leek, 1 strip of celery, 6 pepper-corns, a bouquet-garni (parsley, thyme, bay-leaf).

Method.—Put into the fish-kettle just enough water to cover the fish, and when boiling add the prepared vegetables, and cook gently for 30 minutes. In the meantime, wash, clean, and scale the fish, and tie it loosely in a piece of muslin. Remove any scum there may be on the court-bouillon, then put in the fish and boil gently until sufficiently cooked (the time required depends more on the thickness of the fish than the weight; allow 10 minutes for each lb. when cooking a thick piece, and 7 minutes for the tail end), then drain well, dish on a folded napkin, garnish with parsley, and serve with sliced cucumber, and Hollandaise, or other suitable sauce.

Time.—From 7 to 10 minutes per lb. Average Cost, from 1s. 3d. to 2s. 6d. Sufficient, allow from 4 to 6 ozs. per head. Seasonable from April to August.

591.—SALMON, BOILED. (Fr.Saumon bouilli.) (Another Method.)

Ingredients.—Salmon, salt, boiling water.

Method.—Scale and clean the fish, and put it into the fish-kettle with sufficient boiling water to just cover it, adding salt to taste. The boiling water is necessary to preserve the colour of the fish. Simmer gently until the fish can be easily separated from the bone, thus ensuring its being thoroughly cooked, otherwise it will be unwholesome, but on the other hand, if over-cooked it will be dry and insipid. Drain well, dish on a folded napkin, garnish with cut-lemon and parsley, and serve with lobster, shrimp, or other suitable sauce, and a dish of thinly-sliced cucumber.

Time.—According to size. Average Cost, 1s. 3d. to 2s. 6d. per lb. Sufficient—Allow 4 oz. per head, when served in the fish course of a dinner. Seasonable from February to September, but most plentiful in July and August.

To Choose Salmon.—To be good, the belly should be firm and thick, and this may readily be ascertained by feeling it with the thumb and finger The circumstance of this fish having red gills, though given as a standing rule in most cookery books, as a sign of its goodness, is not at all to be relied on, for this appearance can be produced artificially.