Season with pepper and wrap each piece in tough, well-buttered
paper, twisting the ends. Broil carefully over clear coals, unwrap
and serve with any preferred sauce.
P.S. This is an insignificant fraction of what we really know about
salmon. We are saving the rest for a Piscatorial Encyclopedia.
[Page 307]
FOURTEEN WAYS TO COOK SALMON-TROUT
FRIED SALMON-TROUT CUTLETS
Cut cutlets from a large salmon-trout, dip in seasoned crumbs, and
saute in hot fat. Serve with Cream Sauce.
BOILED SALMON-TROUT--I
Wrap the prepared and cleaned fish in mosquito netting, tie firmly,
cover with cold salted water, bring to the boil and boil slowly
until done. Serve with any preferred sauce.
BOILED SALMON-TROUT--II
Prepare and clean a salmon-trout, stuff with seasoned crumbs, and
put on the grate in a fish-kettle. Sprinkle with salt, pepper,
and grated nutmeg, add a bunch of sweet herbs, a clove of garlic
and two tablespoonfuls of butter. Add enough Claret to cover and
simmer until done. Drain the fish, strain the liquid, thicken if
[Page 308]
desired, and serve the sauce separately.
BOILED SALMON-TROUT--III
Wrap a small cleaned fish in mosquito netting, sew up, and simmer
in salted and acidulated water until tender.
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