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"....Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, .....
.....salmon recipes, fish recipes, recipes, cooking fish, ways to cook fish, healthy eating, healthy meals....."


"..... of salt to each gallon of water, moderate water to spread over the fish. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, .....
.....salmon recipes, fish recipes, recipes, cooking fish, ways to cook fish, healthy eating, healthy meals....."

Boiled salmon.
Ingredients:- 6 oz. 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 from the bone.

Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with enough cold water to spread over it, adding salt in the above proportion. Neither let it remain in the kettle afterward it is ad libitumV Loudness cooked, as that would render it insipid, watery, and colourless. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should in no degreeADV Smallness be underdressed, as then nothing is more unwholesome. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and severe melted butter to table with it. Drain it, and if not wanted for a few minutes, keep it warm by wherewithal of warm cloths laid over it.

Time. A dish of dressed cucumber usually accompanies this fish. for voluminous thick salmon; 6 minutes for thin fish. 8 minutes to each lb. Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by various persons a most agreeable addition.

Note.

Salmon and caper sauce.
Ingredients:- 2 slices of salmon, 1/4 lb. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon.

Mode:- Lay the salmon in a baking-dish, niche pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. batter, 1/2 teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste.

Time. Salmon dressed in this way, with tomato sauce, is very delicious.

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. About 3/4 hour. Do not remove the lid.

Mode:- Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; hum it up, and bind firmly; lay it in a kettle, superpose it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a advantage seasoning of salt and whole pepper, and simmer till done. For uninjured the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Serve with melted butter or anchovy sauce.

Time. Pour over when cold.

Curried salmon.
Ingredients:- Any remains of boiled salmon, 3/4 pint of trenchant or medium stock, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of anchovy sauce, 1 oz. 3/4 hour, or rather more.

Mode:- Cut up the onions into unimportant pieces, and fry them of a pale cinnamon in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into inconsiderable square pieces, prudently take away all skin and bone, lay it in the stewpan, and let it heat through; but do not allow it to boil long. of butter, the juice of 1/2 lemon, cayenne and salt to taste. 3/4 hour.

Time. When higher seasoning is required, add a few chopped herbs and a little spice.

Salmon cutlets.
Cut the slices 1 inch thick, and spice them with pepper and salt; butter a sheet of snowy paper, lay each coat on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. 5 to 10 minutes.

Time.

Mode:- Rub the basic of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; 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.

Salmon a la genevese.
Ingredients:- 2 slices of salmon, 2 chopped shalots, a little parsley, a unimportant bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of hoary stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste.

Time. As soon as the fish is be loud cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; 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. As soon as the fish is be loud cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; 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....'

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