180. - Salmon, Plain Boiled - (Soyer.)

I prefer always dressing this fish in slices from an inch to two inches in thickness, boiling it in plenty of salt and water about twenty minutes; the whole fish may be boiled, or the head and shoulders of a large fish, but they require longer boiling. Salmon eats firmer by not being put into the water until boiling. Dress the fish upon a napkin, and serve with lobster sauce, shrimp ditto, or plain melted butter in a boat with fresh sprigs of parsley boiled a few minutes in it. A salmon weighing about ten pounds will require an hour's gentle boiling; a head and shoulders weighing six pounds, half an hour; the remains may be dressed a la creme, as directed for turbot.

181. - Salmon - To Boil

This fish cannot be too soon cooked after being caught; it should be put into a kettle with plenty of cold water, and a handful of salt; the addition of a small quantity of vinegar will add to the firmness of the fish; let it boil gently; if four pounds of salmon, fifty minutes will suffice; if thick, a few minutes more may be allowed. The best criterion for ascertaining whether it be done, is to pass a knife between the bone and the fish; if it separates readily, it is done; this should be tried in the thickest part; when cooked lay it on the fish strainer transversely across the kettle, so that the fish while draining may be kept hot. Place a fish plate upon the dish on which the salmon is to be served; fold a clean white napkin, lay it upon the fish plate, and place the salmon upon the napkin.

Garnish with parsley.

182. - Broiled Salmon

Dip each piece in flour, put it on a gridiron, turn occasionally; fifteen minutes will give it a nice pale yellow color; it should be served with Dutch, or caper sauce.

183. - Salmon Broiled

Cut the fish in slices from the best part, each slice should be an inch thick; season well with pepper and salt; wrap each slice in white paper, which has been buttered with fresh butter; fasten each end by twisting or tying; broil over a very clear fire eight minutes. A coke fire, if kept clear and bright is best. Serve with butter, anchovy, or tomato sauce.

184. - Dried Salmon Broiled

Cut and cook as above, save that when it is warmed through, it is enough. Serve plain for breakfast, or with egg sauce if for dinner.

185. - To Dry Salmon

Cut the fish down, take out the inside and roe, rub the whole with common salt after scaling it; let it hang twenty-four hours to drain. Pound three or four ounces of saltpetre, according to the size of the fish, two ounces of bay salt, and two ounces of coarse sugar; rub these, when mixed well, into the salmon, and lay it in a large dish or tray two days; then rub it well with common salt, and in twenty-four hours more it will be fit to dry; wipe it well after draining. Hang it either in a wood chimney or in a dry place, keeping it open with two small sticks. Dried salmon is eaten broiled in paper, and only just warmed through, egg-sauce and mashed potatoes with it; or it may be boiled, especially the part next the head.