Bring
to the boil, put in the fish, boil up once and cool. Let stand for
two or three days before using.
PICKLED SALMON--III
Boil large pieces of salmon in salted and acidulated water, drain,
and cool. Add one quart of the water in which the fish was cooked,
two quarts of vinegar, a tablespoonful of pepper-corns, grated
nutmeg and a dozen blades of mace. Boil for half an hour and cool.
Pour over the salmon, add a tablespoonful of olive-oil, cover,
and keep in a cool place for two or three days before using.
SPICED SALMON
Mix half a cupful of vinegar, the juice of half a lemon, two cloves,
a bay-leaf, an inch of stick cinnamon, a teaspoonful of salt and
a pinch of black pepper. Bring to the boil and pour over salmon
steaks which have been boiled, drained, and cooled. Let stand for
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two or three hours before serving.
SALMON SOUFFLE
Cook together one tablespoonful each of butter and flour, add one
cupful of milk, and cook until thick, stirring constantly. Add half
a cupful of stale bread crumbs, a teaspoonful of grated onion,
a tablespoonful of Worcestershire Sauce, a teaspoonful of minced
parsley, and the yolks of three eggs, well-beaten. Add one cupful
of flaked salmon, mix thoroughly, and fold in the salmon, and bake
in a pan of hot water in a moderate oven for forty-five minutes.
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