Ling and Hake.
These two fish may be cooked according to any of the recipes given for dressing cod.
Salmon à la Tartare.
- Ingredients—A piece of salmon.
- Some tartare sauce.
- Chopped parsley.
- Coral.
Method.—Boil the salmon carefully according to the directions given for boiling fish.
Garnish with coral and parsley, and serve with [tartare sauce] (see Sauces).
If the salmon is served cold, the tartare sauce is poured over it. If hot, it is served in a sauce-boat.
A slice of salmon is frequently grilled, and served with tartare sauce.
Pickled Salmon.
- Ingredients—Some boiled salmon.
- 1 dozen peppercorns.
- 2 saltspoonfuls of salt.
- 3 bay leaves.
- Equal quantities of vinegar and the liquor the fish was boiled in.