Cover
with biscuit crust, slit diagonally down the centre, and bake for
an hour in a moderate oven.
COLD SALMON PATTIES
Season chopped salmon highly with salt and pepper, grated nutmeg
and melted butter. Add the beaten yolk of an egg to bind. Line
patty-tins with puff paste or rich pastry, fill with the salmon
mixture, cover with the paste, and bake.
PICKLED SALMON--I
Boil large fresh pieces of salmon in salted and acidulated water
to cover. Bring to the boil one quart of vinegar, six blades of
mace, half a dozen white peppers, half a dozen cloves, a teaspoonful
of made mustard, two tablespoonfuls of sugar, and a cupful of water
in which the fish was boiled. Let the fish cool in the water, then
put it in an earthen jar, pour the boiling liquid over, and let
stand for a day or two before using.
PICKLED SALMON--II
Cut the fish into large pieces and cook until done in salted and
acidulated water. Drain, cool, and skin. Put into a preserving-kettle
[Page 290]
two quarts of vinegar, one cupful of boiling water, four blades of
mace, two tablespoonfuls of sugar, a dozen cloves, two tablespoonfuls
of mustard seed, an onion sliced, a dozen pepper-corns, one small
red pepper, two bay-leaves, and a teaspoonful of celery seed.
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