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#41 - SALMON

Size: 3" x 5"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


BOILED SALMON.--Boil two onions with two bay leaves and two carrots, pepper and salt to taste, until the water is well flavored; there must be enough water to cover the fish. Strain and add two bottles of white wine to the water; put in the fish, and boil very slowly. Serve with fish sauce. If the fish should not be all eaten, it can be put back into the same water and served cold.

BAKED SALMON.--Clean and cut the fish into slices, put it in a dish, and make the following sauce:
     Melt an ounce of butter, kneaded in flour, in a pint and a half of gravy, with two glasses of port wine, two tablespoonsful of catsup, two anchovies, and a little cayenne. When the anchovies are dissolved, strain and pour the sauce over the fish; tie a sheet of buttered paper over the fish, and send it to the oven.

SALMON CROQUETTES.--One pound of cooked salmon, one cupful of cream, two teaspoonsful of butter, one of flour, three eggs, one pint of crumbs. Chop the salmon fine; mix the flour and butter together; when the cream comes to a boil, stir in the flour, butter, salmon, and season to taste. Boil for two minutes, stir in one egg, well beaten, and remove from the fire. When cold, shape and fry as other croquettes.

ROASTED SALMON.--Take a large piece of fresh salmon, cut from the middle of the fish, well cleaned and carefully scaled; wipe it dry on a clean, coarse cloth; then dredge it with flour, put it on the spit, and place it before a clear bright fire; baste it with fresh butter, and roast it well, seeing that it is thoroughly done to the bone. Serve it up plain, garnishing the dish with slices of lemon, as many persons like a little lemon juice with salmon. This mode of cooking salmon will be found excellent. A small salmon or salmon trout may be roasted whole.