Quantity for 6 Persons.
- 3½–4 lbs. of fish
- Salt, flour
- ½ cup of roll crumbs
- ¼ lb. of butter
- 1 beaten egg
Preparation: The fish is dressed, washed and dried, then ripped lengthwise into two halves and the bones removed. Then salt, dredge with flour, dip into beaten egg and roll in bread crumbs. Drip melted butter on the fish, place into a flat pan and roast or bake in the oven, basting with melted butter. Serve with brown butter gravy and garnish with lemon slices.
No. 5—BOILED SALMON.
Quantity for 6 Persons.
- 3 lbs. of salmon
- 3 qts. of water
- ½ cup of vinegar
- 1 cup of white wine
- 1 large onion, sliced
- 2 tbsps. of salt
- 1 tbsps. of pepper-corns
- 10 whole cloves
- 3 bay-leaves
- ½ lemon, sliced
Preparation: All ingredients are put into the water and then boiled. The fish is not scaled, but the insides taken out and washed. When the water boils, set it aside, put the fish in and let it draw ½–¾ hours. Cooking would make it tough. Serve a butter or madeira gravy with the fish.
Remarks: If the fish is a salmon, it requires 20 minutes to cook it.
No. 6—SALMON, BLUE.
Quantity for 15 Persons.