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Page:Mrs Beeton's Book of Household Management.djvu/427

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367
RECIPES FOR COOKING FISH

592.—SALMON BAKED WITH CAPER SAUCE. (Fr.Saumon, Sauce aux Câpres.)

Ingredients.—2 slices of salmon, ¼ of a lb. of butter, ½ a teaspoonful of chopped parsley, 1 shallot, salt and pepper, and grated nutmeg to taste. (Caper sauce No. 132.)

Method.—Lay the salmon in a baking-dish, place the pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish. Baste frequently and when done place the salmon on a dish, pour caper sauce over it, and serve. Salmon dressed in this with tomato sauce is very delicious.

Time.—About ¾ of an hour. Average Cost, 3s. 6d. Seasonable from April to August. Sufficient for 6 persons.

593.—SALMON, COLLARED. (Fr.Saumon au Four.)

Ingredients.—1 small salmon, vinegar, salt and pepper, mace, cayenne, peppercorns, allspice, bay-leaves, cloves.

Method.—Cut off the head and tail, wash and scale the fish, and cut it in two lengthwise. Only 1 half is required for a roll, therefore either 2 rolls must be made, or the other half dressed in another way. Mix together ½ a teaspoonful of salt, ¼ of a teaspoonful of pepper, a good pinch each of mace and cayenne. Remove the bones and skin from the fish, spread it flat on the table, and rub the inside well with the seasoning. Roll up the fish, and bind it firmly with string. Have ready a stewpan, just large enough to hold the fish, containing boiling water and vinegar, in the proportion of ¼ of a pint of vinegar to 1 pint of water, and add 12 peppercorns, ½ a teaspoonful of allspice, 2 cloves, 2 bay-leaves, and salt to taste. Put in the fish, and simmer gently for about 1 hour. When done, place in a deep earthenware vessel, and when the liquor is cold pour it over the salmon, and let it remain until required for use.

Time.—To prepare and cook, about 1½ hours. Average Cost, 1s. 3d. to 2s. 6d. per lb. Sufficient for 1 dish. Seasonable from April to August.

594.—SALMON, CRIMPED. (Fr.Saumon recrépi.)

Salmon should be crimped as soon as possible after being caught. Deep gashes about 2 inches apart should be made on both side of the fish, which should at once be plunged into cold water and allowed to remain for 2 hours, changing the water 3 times at least.

595.—SALMON, CURED OR SALTED.

Ingredients.—Salmon, saltpetre, salt.

Method.—Split the fish in halves, remove the bone, dry well with a soft cloth, sprinkle liberally with salt. let it remain thus for 24 hours, then drain and dry thoroughly, and divide the fish into pieces