The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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water. Then cut these slices into uniform size, place them in a flat, well buttered baking pan, sprinkle salt and pepper over them, and 10 or 12 minutes before wanted put them into the oven with a sheet of buttered white paper over them. Put all the trimmings of the salmon into a sauce pan with chopped carrots, onions, thyme, pars­ley, a bay leaf, a few cloves, some whole pepper: salt to taste and a little more than a pint of good stock. Leave this to boil gently till reduced 1-2, then strain the liquor into a basin and remove any fat that may be. Melt a piece of butter the size of a guinea's egg, add to it a teaspoonlul ot flour and stir it on the fire till it is well colored, Add the liquor to this and continue to stir until the sauce boils, then add a heaped teaspoonful of capers; pour the same over the capers and serve.
To Boil Salmon.—Clean it carefully, boil it gently and take it out of the water as soon as done. Let the water be warm if the fish be split. If under done it is very unwholesome. Shrimp or lob­ster sauce.
Irish Pickle for Salmon.—Equal parts of vinegar, white wine and water. Boil it with white ginger, mace, cloves, pepper and horse­radish. Take out the latter when sufficiently boiled and pour the pickle over the salmon previously boiled in strong salt and water.
Yorkshire Recip.*: to dress Dried Salmon.—Pull some dried salmon into flakes, have ready some hard boiled eggs chopped large, put both into a pint bf cream with 2 ounces of butter rubbed up with a teaspoonful of flour; skim it and stir tili it boils, make a wall of mashed potatoes round the dish and put the fish in the center.
To Stew Salmon.—Half fry them in butter after cutting it in nice pieces, then take them out and put into the pan a quart of wa­ter and a sliced onion, replace the fish in the pan and let them stew gently for 20 minutes or 1-2 hour, according to size. When taken out squeeze a lemon over the pan and thicken the liquor with but­ter and flour. Having given it a boil, strain it through a hair sieve over the fish and serve with oyster and shrimp sauce. Several kinds of fish may be done in the same manner. Scraped horse­radish, sippets of bread and fine parsley may be served with it.
Salmon Cream.—When you open your can pour off all the liquid, fill it with boiling water, seasoned with 1-2 a teaspoonful of salt; then set the can in a vessel of boiling water and let it heat through; shred the fish, allowing 1 lb. of fish to each pint of milk and 2 ozs. butter stirred into 1 spoonful of flour; boil the milk, rub the flour and butter together. If liked, boil an onion in the milk, then strain it out, then stir the flour and butter into the hot milk, boil till thick, season to taste with pepper and salt; pour into a pudding dish, then some white sauce, sprinkle over some bread crumbs and thus con-