Preparation: The salmon is cut into 2 to 3 slices, cleaned, washed and dried well. Brush the slices with the ¼ cup of melted butter, salt and put on the lemon juice, onion slices and parsley. Cover the dish and put on the stove for one hour but do not fry. After one hour, put into a broiler, broil for 10 to 15 minutes, basting with butter and turning frequently. You can also fry them in a buttered pan. Serve in a hot dish, garnish with lemon slices and parsley and serve with a tomato or olive gravy, or a cold, sour gravy.
No. 9—BOILED SALMON TROUT.
Quantity for 6 Persons.
- 3½ lbs. of salmon trout
- Water enough to cover the fish
- Salt
- ¾ pt. of vinegar
- 10 pepper-corns
- 2 cloves
- 1 bay-leaf
- ½ onion, sliced
Preparation: The fish is cleaned and washed. The water with all ingredients in it is brought to boil, the fish placed into it in a swimming position, cooked 10 minutes and served on a hot platter. A fish or egg gravy may be served with it.
No. 10—FRIED TROUT.
Quantity for 6 Persons.
- 3½ lbs. of trout
- Salt, flour
- 1 beaten egg
- ¼ lb. of butter
Preparation: The fish is dressed, washed, dried, salted inside and outside, dipped into the beaten egg and then into flour. The butter is heated in a pan, the fish fried in it to a light brown color and a butter gravy served with it.
No. 11—EEL, BLUE.