Collared Salmon

Cooking Adventures: Collared Salmon

Ingredients:
A piece of salmon
Say 3 lbs., a high seasoning of salt, pounded mace, and pepper
Water and vinegar
3 bay-leaves

Cooking Adventures Guide:
First, split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water). After that, add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked. Then add a little more vinegar. Pour over when cold.
Time needed is3/4 hour, or rather more.

Salmon a la genevese

Cooking Adventures: Salmon a la genevese

Ingredients:

2 slices of salmon

2 chopped shallots

a little parsley

a small bunch of herbs

2 bay-leaves

2 carrots

Pounded mace, pepper and salt to taste

4 tablespoonfuls of Madeira

1/2 pint of white stock, thickening of butter and flour

1 teaspoonful of essence of anchovies

The juice of 1 lemon, cayenne and salt to taste

Cooking Adventures Guide:

First, rub the bottom of a stew pan over with butter, and put in the shallots, herbs, bay-leaves, carrots, mace, and seasoning. After that stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stew pan. Then add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen.

Time needed is 1-1/4 hour.

Curried Salmon

Cooking Adventures: CURRIED SALMON

Ingredients:

Any remains of boiled salmon,

1/4 pint of strong or medium stock

1 onion

1 tablespoonful of curry-powder

1 teaspoonful of Harvey's sauce

1 teaspoonful of anchovy sauce

1 oz. of butter

The juice of 1/2 lemon, cayenne and salt to taste

Cooking Adventures Guide:

First, cut up the onions into small pieces, and fry them of a pale brown in the butter. After that add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long.

Time needed is 3/4 hour.

Salmon Cutlets

Cooking Adventures: Salmon Cutlets

Ingredients:

Any remains of boiled salmon,

1/4 pint of strong or medium stock

1 onion

1 tablespoonful of curry-powder

1 teaspoonful of Harvey's sauce

1 teaspoonful of anchovy sauce

1 oz. of butter

The juice of 1/2 lemon, cayenne and salt to taste

Cooking AGuide:

First, cut the slices 1 inch thick, and season them with pepper and salt. After that butter a sheet of white paper, laid each slice on a separate piece, with their ends twisted. Then broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.

Time needed is 5 to 10 minutes.

Boiled Salmon

Cooking Adventures: BOILED SALMON

Ingredients:

6 oz. of salt to each gallon of water

Sufficient water to cover the fish

Cooking Adventures Guide:

First, scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. After that, bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be under dressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colorless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve the boiled salmon on a hot napkin. You can garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish.

Time needed is 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish.

Remember: Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon.

Salmon and Caper Sauce

Cooking Adventures: SALMON AND CAPER SAUCE

Ingredients:

2 slices of salmon

1/4 lb. batter

1/2 teaspoonful of chopped parsley

1 shallot

Salt, pepper, and grated nutmeg to taste

Cooking Adventures Guide:

First, lay the salmon in a baking-dish, place pieces of butter over it. After that, add batter, parsley, salt, pepper and the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently. Then when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it. Salmon and Caper Sauce is ready to serve. Salmon dressed in this way, with tomato sauce, is very delicious.

Time needed is about 3/4 hour.