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Page:Mrs Beeton's Book of Household Management.djvu/433

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373
RECIPES FOR COOKING FISH

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

607.—SALMON, POTTED. (Fr.Terrine de Saumon.)

Ingredients.—Cold salmon, clarified butter, anchovy-essence, powderd mace, salt and pepper, cayenne.

Method.—Free the fish from skin and bone, then pound it thoroughly in a mortar. Add by degrees the seasoning, and the anchovy-essence and clarified butter a few drops at a time, until the right consistency and flavour is obtained, then rub the ingredients through a fine sieve, press into small pots, and cover with a good layer of clarified butter. Fresh salmon may also be potted (see Potted Lobster, No. 540).

Average Cost.—Salmon, from 1s. 6d. to 2s. 6d. per lb

608.—SALMON, SMOKED OR KIPPERED.

Ingredients.—Salmon, equal quantities of common salt and Jamaica pepper mixed together, also a mixture composed of 1 lb. of salt, 3 ozs. of coarse sugar, 1 oz. of saltpetre.

Method.—Scale the fish, split it down the back, remove the head and all the backbone except 3 inches at the tail. Clean and dry the inside thoroughly, then rub well with salt and Jamaica pepper, and let it remain for 24 hours. Drain well, rub the fish 2 or 3 times with the mixture of salt, sugar and saltpetre, let it stand for 2 days, and then rub it again with the mixture. Now stretch the fish on sticks, hang it by the tail, exposed to the rays of the sun or the heat of the fire, for 3 or 4 days, and afterwards suspend it in the smoke of a wood or turf fire until dry—usually from 15 to 20 days. Sometimes salt and Jamaica pepper alone are used, but the process is exactly the same. The peculiar flavour possessed by some varieties is due to juniper bushes being used as fuel instead of wood or turf.

609.—SALMON, SMOKED TO COOK. (Fr.Saumon Fumé)

Ingredients.—Smoked slamon, salad-oil.

Method.—Cut the fish into small thin slices, brush them over with salad-oil, and enclose them in oiled papers. Grill the slices over a slow, clear fire for 7 or 8 minutes, turning them 2 or 3 times during the process. Serve with oiled butter, or any fish sauce that may be liked.

Time.—7 or 8 minutes. Average Cost, 3s. 6d. per lb. for smoked salmon.

610.—SALMON SMOKED, DEVILLED. (Fr.Saumon fumé à la Diable.)

Ingredients.—Smoked salmon, wheat triscuits, salad-oil, devilled butter, No. 159, salt and pepper, cayenne.