Serve up shrimp or lobster sauce, with all cutlets or steaks of large fish.
FRIED SALMON CUTLETS.—
Having washed, dried and floured the cutlets, put near a pound of fresh lard into a frying pan, set it over a clear brisk fire till it boils fast. Have ready a marinade or dressing made of grated bread-crumbs, chopped sweet-marjoram, beaten yolks of eggs, and powdered mace—all well mixed. Dip each cutlet into this marinade twice over, and fry them. There must be plenty of lard, so that the cutlets may float on its surface instead of sinking to the bottom, and becoming dark, heavy, and greasy. When they are done, take them up with a perforated skimmer, draining off the lard as you do so. Lay them on a hot dish, and keep them hot till wanted. Serve up with them mashed potatos made into flat cakes, and browned with a salamander or red hot shovel.
Fresh codfish cutlets may be fried in this manner.
You may broil halibut as above. Halibut is too insipid for boiling.
PICKLED SALMON.—
Clean a fine fresh salmon, and remove the bones. Cut off the head, fins, and tail. Fish, to be pickled, should (instead of washing) be wiped, and rubbed with a clean dry cloth. Cut it into steaks or cutlets. Put it into a stone-ware jar with a close cover. A broad low jar will be best. Sprinkle it with salt, and cayenne. Add some grains of whole black pepper, and some blades of mace, seasoning it highly to make it keep well. Fill up the jar with the best cider vinegar, set it in a moderate oven, and bake it till thoroughly done; adding more vinegar, if it seems too dry. Then cover the jar very closely, with the lid—if there is the smallest crack, paste all round a fillet of strong, white paper. Whenever you open the jar to take out some of the salmon for use, add some fresh vinegar. Keep the jar in a dry cool place. If properly done, and well seasoned, it will keep several months.