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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Salmon. |
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.
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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.
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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.
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| 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.
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