slices in oil, cover them with seasonings and fine herbs, and broil them, basting the while with oil. Caper sauce with this. Salmon may be thus prepared, then fried.—Some put the slices in paper to broil.
Salmon, Trout, Haddock, or Gurnet to bake.
Mix a seasoning of salt, pepper, and allspice, and rub a little in the fish. If a small salmon, turn the tail round to the mouth, and run a skewer through the fish to keep it in form. Place it on a stand, in a deep dish, cover with bits of butter, and strew the remainder of the seasoning over. Put it in the oven (an American or Dutch oven, before the fire, is very good for this), and baste occasionally with the liquor which runs from it. Garnish and serve the same sauce as boiled salmon. Slices of salmon may be baked this way.—Or: make it richer as follows: boil in a quart of vinegar, a piece of butter, 2 onions, the same of eschalot and carrots, a bunch of parsley, a sprig of thyme, a bay leaf, some basil, cloves, and allspice. Having cleaned and scaled the fish, fill it with fish forcemeat, sew it up, turn the tail into the mouth and skewer it. Place it on a stand in a baking dish, and pour the liquor over. Baste it from time to time. When the fish is done, pour off the liquor, and boil it up with an anchovy, cayenne, lemon juice, and a little thickening of butter rolled in flour. Place the fish in a rather deep dish, and strain the liquor round it. A salmon peel is best suited to this, being less rich than large salmon. (See Haddock to stew.)
Salmon to Pickle.
Cut the fish in pieces, not very small, and boil them in a little water and salt, scumming carefully all the time. When done, lift the fish out into a pan, and boil the liquor up with vinegar and spices to your taste, with black pepper, mace and ginger. Pour it cold over the fish.—Or: into the best vinegar, put 1 pint of white wine (supposing there to be 2 quarts of liquor or water to 1 of vinegar), add mace, ginger, horse-radish, cloves, allspice, a bay leaf, a sprig of lemon thyme, salt, and pepper. Pour it cold over the fish. Put away carefully, in a vegetable dish, any salmon left at table, strew over it ½ a salt-spoonful of cayenne; boil 12
