Salmon a la Genovese

Illustration Purpose Only

Ingredients:- 

• 2 slices of salmon, 
• 2 chopped shalots, 
• a little parsley, 
• a small bunch of herbs, 
• 2 bay-leaves, 
• 2 carrots, 
• pounded mace, 
• pepper and salt to taste, 
• 4 tablespoonfuls of Madeira, 
• 1/2 pint of white stock, 
• thickening of butter and flour, 
• 1 teaspoonful of essence of anchovies, 
• the juice of 1 lemon, 
• cayenne and salt to taste. 

Mode:-

• Rub the bottom of a stewpan over with butter, 
• and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; 
• stir them for 10 minutes over a clear fire, 
• and add the Madeira or sherry; simmer gently for 1/2 hour, 
• and strain through a sieve over the fish, which stew in this gravy. 
• As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; 
• add the stock, 
• thicken with butter and flour, 
• and put in the anchovies, lemon-juice, cayenne, and salt; 
• lay the salmon on a hot dish, pour over it part of the sauce, 
• and serve the remainder in a tureen. 

Time. 1-1/4 hour.

Salmon Cutlets

Mode :-

• Cut the slices 1 inch thick, and season them with pepper and salt; 
• butter a sheet of white paper, 
• lay each slice on a separate piece, with their ends twisted; 
• broil gently over a clear fire, and serve with anchovy or caper sauce. 
• When higher seasoning is required, add a few chopped herbs and a little spice. 

Time. 5 to 10 minutes.

Curried Salmon

Curried Salmon (Illustration Only)

Ingredients:- 

• Any remains of boiled salmon, 
• 3/4 pint of strong or medium stock, 
• 1 onion, 
• 1 tablespoonful of curry-powder, 
• 1 teaspoonful of Harvey's sauce, 
• 1 teaspoonful of anchovy sauce, 
• 1 oz. of butter, 
• the juice of 1/2 lemon, 
• cayenne and salt to taste. 

Mode:- 

• Cut up the onions into small pieces, and fry them of a pale brown in the butter; 
• add all the ingredients but the salmon, and simmer gently till the onion is tender, 
• occasionally stirring the contents; 
• cut the salmon into small square pieces, 
• carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; 
• but do not allow it to boil long. 

Time. 3/4 hour.    

Collared Salmon

Ingredients:- 

• A piece of salmon, say 3 lbs., 
• a high seasoning of salt, 
• pounded mace, and pepper; 
• water and vinegar, 
• 3 bay-leaves. 

Mode:- 

• Split the fish; scale, bone, and wash it thoroughly clean; 
• wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; 
• lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); 
• add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. 
• Do not remove the lid. 
• Serve with melted butter or anchovy sauce. 
• For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. 
• Pour over when cold. 

Time. 3/4 hour, or rather more.

Salmon With Caper Sauce

Ingredients:- 

• 2 slices of salmon, 
• 1/4 lb. batter, 
• 1/2 teaspoonful of chopped parsley, 
• 1 shalot; 
• salt, 
• pepper, 
• and grated nutmeg to taste. 

Mode:- 

• Lay the salmon in a baking-dish, 
• place pieces of butter over it, and add the other ingredients, 
• rubbing a little of the seasoning into the fish; baste it frequently; 
• when done, take it out and drain for a minute or two; 
• lay it in a dish, 
• pour caper sauce over it, and serve. 
• Salmon dressed in this way, with tomato sauce, is very delicious. 

Time. About 3/4 hour.

Fruit Cocktails

Cocktails made of a combination of fruits are often served as the first course of a meal,  usually a luncheon or a dinner, to precede the soup course. In warm weather, they are an  excellent substitute for heavy cocktails made of lobster or crab, and they may even be  used to replace the soup course. The fruits used for this purpose should be the more  acid ones, for the acids and flavors are intended to serve as an appetizer, or the same  purpose for which the hot and highly seasoned soups are taken. Fruit cocktails should always be served ice cold. 

Grapefruit Cocktail.

-------------------- 

The cocktail here explained may be served in stemmed glasses or in the shells of the  grapefruit. If the fruit shells are to be used, the grapefruit should be cut into two parts,  half way between the blossom and the stem ends, the fruit removed, and the edges of the shell  then notched. This plan of serving a cocktail should be adopted only when small grapefruits  are used, for if the shells are large more fruit will have to be used than is agreeable for  a cocktail. 

2 grapefruits 2 oranges 1 c. diced pineapple, fresh or canned Powdered sugar 

Remove the pulp from the grapefruits and oranges. However, if the grapefruit shells are  to be used for serving the cocktail, the grapefruit should be cut in half and the pulp  then taken out of the skin with a sharp knife. With the sections of pulp removed, cut  each one into several pieces. Add the diced pineapple to the other fruits, mix together  well and set on ice until thoroughly chilled. Put in cocktail glasses or grapefruit shells,  pour a spoonful or two of orange juice over each serving, sprinkle with powdered sugar,  garnish with a cherry, and serve ice cold. 

Summer cocktail.

--------------- 

As strawberries and pineapples can be obtained fresh at the same time during the summer,  they are often used together in a cocktail. When sweetened slightly with powdered sugar  and allowed to become ice cold, these fruits make a delicious combination. 

2 c. diced fresh pineapple 2 c. sliced strawberries Powdered sugar 

Prepare a fresh pineapple, and cut each slice into  small pieces or dice. Wash and hull the strawberries and slice them into small slices.  Mix the two fruits and sprinkle them with powdered sugar. Place in cocktail glasses and  allow to stand on ice a short time before serving. 

Fruit cocktail.

--------------- 

A fruit cocktail proper is made by combining a number of different kinds of fruit, such as bananas, pineapple, oranges, and maraschino cherries. Such a cocktail is served in a stemmed glass set on a small plate. Nothing more delicious than this can be prepared for the first course of a dinner or a luncheon that is to be served daintily. Its advantage is that it can be made at almost any season of the year with these particular fruits. 

2 bananas 1 c. canned pineapple 2 oranges 1 doz. maraschino cherries Lemon juice Powdered sugar 

Peel the bananas and dice them. Dice the pineapple. Remove the pulp from the oranges in the manner, and cut each section into several pieces. Mix these three fruits. Cut the cherries in half and add to the mixture. Set on ice until thoroughly chilled. To serve, put into cocktail glasses and add to each glass 1 tablespoonful of  maraschino juice from the cherries and 1 teaspoonful of lemon juice.  Sprinkle with powdered sugar and serve.

Boiled Salmon

Ingredients:- 

6 oz. of salt to each gallon of water, sufficient water to cover the fish. 

Mode:- 

Scale and clean the fish, and be particular that no blood is left inside; 

Lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion.

Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. 

Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. 

Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. 

Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. 

A dish of dressed cucumber usually accompanies this fish. 

Time. 

8 minutes to each lb. for large thick salmon; 6 minutes for thin fish.  

Note. 

Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon.