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to pack conveniently in a large jar. Add 1 oz. of saltpetre to 12 ozs. of salt, rub the mixture well into the fish, and pack closely in a jar with salt between the layers. If the salt, when dissolved, does not cover the fish, make a little strong brine, and add it, when quite cold, to the contents of the jar.

596.—SALMON, CURRY OF. (Fr.Saumon à l'Indienne.)

Ingredients.—1½ lb. of cooked salmon, 1 oz. of butter, 1 dessertspoonful of curry-powder, 1 dessertspoonful of flour, 1 sour apple (or a corresponding amount of rhubarb or green gooseberries) coarsely-chopped, 1 small onion sliced, 1 teaspoonful of lemon-juice, ½ a teaspoonful of anchovy-essence, ½ a pint of fish stock or water, salt.

Method.—Melt the butter, fry the onion without browning, then add the curry-powder and flour, and fry slowly for about 20 minutes. Add the fish stock or water, apple, onion, and salt to taste, simmer gently for ½ an hour, then strain, replace in the stewpan, and add the anchovy-essence, lemon-juice, and seasoning, if necessary. Have the fish ready freed from skin and bones, and separated into large flakes, put it into the prepared curry sauce, make thoroughly hot, and serve with well-boiled rice.

Time.—About 1 hour. Average Cost, 2s. 6d. to 3s. Sufficient for 5 or 6 persons. Seasonable from April to August.

597.—SALMON CUTLETS. (Fr.Côtelettes de Saumon en Papillotes.)

Ingredients.—Slices of salmon, butter, pepper and salt, anchovy or caper sauce.

Method.—Cut the slices 1 inch thick, and season them with pepper and salt. Butter some sheets of white paper, enclose each slice of fish separately, and secure the ends of the paper case by twisting tightly, broil gently over a clear fire, and serve with anchovy or caper sauce.

Time.—From 10 to 15 minutes. Average Cost, 1s. 3d. to 2s. 6d. per lb. Seasonable from April to August.

598.—SALMON DARIOLES. (Fr.Darioles de Saumon à la Moscovienne.)

Ingredients.—About 1 lb. of cooked salmon, 6 large oysters, 1 large truffle, 1 hard-boiled egg, ½ an oz. of anchovy-paste, a teaspoonful of tarragon vinegar, ¼ of a gill of cream, about ½ a pint of aspic jelly, 4 filletted anchovies, a few slices of cucumber, red chilies, a pinch of cayenne, salt and pepper, grated nutmeg, ice.

Method.—Flake the salmon, line 6 to 8 small dariole, bouche, or