- 7 lbs. of salmon
- 7 qts. of water
- ¾ bottle of white wine
- 1 cup of wine vinegar
- 1 tbsp. of pepper-corns
- 6 cloves
- 3 bay-leaves
- 1 onion, sliced
- 1 lemon, sliced
- 1 piece of carrot
- 1 piece of celery root
- 1 piece of parsley root
- ⅛ lb. of butter
- ¼ cup of salt
Preparation: The is dressed, washed and dried. The vinegar is heated and poured on the fish, then it is placed into a fish kettle in a swimming position and the water is poured on cold, so that it almost covers the fish. All the ingredients are added; bring it to boil and set aside to simmer 1 hour. The fish must be served carefully and garnished with parsley and lemon slices; potato balls are good with it. For gravy, serve creamed butter, drawn butter, egg gravy, remoulade gravy or mayonnaise dressing.
Remarks: Salmon is good served cold with a mayonnaise dressing.
No. 7—SALMON SALAD.
Quantity for 6 Persons.
- 2 lbs. of salmon
- 2 hard-boiled eggs
- 1 raw yolk of egg
- Fine salad oil
- 1 tsp. of mustard
- Juice of 1 lemon
- 1 tbsp. of vinegar
- 1 tsp. of sugar
- Salt
- 1 pinch of pepper
Preparation: The boiled fish is arranged on a glass dish in a mound after being cut into nice pieces and the bones removed. The gravy or dressing is made by stirring the raw yolk of egg into the boiled yolks, adding the oil a few drops at a time, also the lemon juice, vinegar and the other ingredients. It must be thick. The dressing is poured over the salad and slightly mixed with a wooden spoon. Garnish the salad with hard-boiled eggs and green lettuce leaves.
No. 8—SLICED SALMON BROILED.
Quantity for 6 Persons.
- 2½ lbs. of salmon
- Salt
- ¼ cup melted butter
- 1 tbsp. of finely sliced onion
- 1 bunch of parsley
- ⅛ lb. of butter for frying
- 2 tbsps. of lemon juice