Cut the fish into large pieces and cook until done in salted and acidulated water. Drain, cool, and skin. Put into a preserving-kettle two quarts of vinegar, one cupful of boiling water, four blades of mace, two tablespoonfuls of sugar, a dozen cloves, two tablespoonfuls of mustard seed, an onion sliced, a dozen pepper-corns, one …
Take equal parts of vinegar, white wine and water. Boil these with a little mace, a clove or two, a bit of ginger root, one or two whole peppers and some grated horseradish. Take out the last named ingredient when sufficiently boiled, and pour the pickle over the salmon, previously boiled in strong salt and …
Free a pint can of salmon from fat, skin, and bone and flake the fish with a silver fork. Add salt and pepper to season, half a cupful of cracker crumbs, two tablespoonfuls of butter melted, and three eggs beaten separately, mix thoroughly, put into a buttered mould and steam for an hour. Serve with …
Cook fresh salmon in a court-bouillon, drain, cool, skin, and serve with Mayonnaise.
I Simmer salmon steaks in court-bouillon until done. Drain and arrange on a platter. Spread with Mayonnaise, tinted green with spinach juice to which a little dissolved gelatine has been added. Serve cold.
A recipe for making jellied salmon – Mix two cupfuls of cold boiled salmon with one tablespoonful of lemon-juice, one teaspoonful of minced parsley, two drops of tabasco sauce and one tablespoonful of granulated gelatine dissolved in cold water. Add it to half a cupful of cooked salad dressing. Wet in cold water one large …
Dredge the steaks with seasoned flour or dip into egg and seasoned crumbs and fry.
A recipe for making fried salmon – I Cut slices of salmon into small pieces and put into a saucepan with pepper, salt, minced parsley, and lemon-juice to season. Add sufficient butter and fry carefully. Serve with Ravigote or any preferred sauce.
I Steam salmon steaks, cool, cut into fillets, dip in egg and crumbs, fry in deep fat, and serve with Tartar or Hollandaise Sauce.
Rub cold boiled salmon smooth with one-third the quantity of mashed potatoes. Season with salt, pepper, and pounded mace. Shape into cutlets, dip in egg and crumbs and fry in deep fat. Serve with any preferred sauce.