Three salmon recipes.


  1. Salmon and caper sauce.

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

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 45 minutes.

  1. Collared salmon.

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

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. 45+ minutes.

  1. Salmon a la genevese.

** 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.

Rub the bottom of a stew pan 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.

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