FRIED SALMON CUTLETS—II
Prepare very thick Cream Sauce and mix with it cold cooked salmon cut fine. Season with red pepper, salt, and lemon-juice and let cool. Shape into cutlets, dip into beaten egg, then in crumbs, and fry in deep fat.
FRIED SALMON CUTLETS—III
Rub cold boiled salmon smooth with one-third the quantity of mashed potatoes. Season with salt, pepper, and pounded mace. Shape into cutlets, dip in egg and crumbs and fry in deep fat. Serve with any preferred sauce.
SALMON CUTLETS À L'ANGLAISE
Cut slices of salmon in the shape of cutlets, season with salt and pepper and fry in butter. Drain and serve with Ravigote Sauce.
SALMON À LA LYONS
Fry slices of salmon in butter with pepper and salt to season. Serve with a Hollandaise Sauce to which cooked oysters, cooked shrimps, and minced parsley have been added.
SALMON CUTLETS WITH MILANAISE SAUCE
Cut slices of salmon into small pieces, dip into white wine and wrap in buttered paper, fastening securely. Fry carefully in butter, remove the papers, garnish with parsley, and serve with Milanaise Sauce.
FILLETS OF SALMON À L'ORLY
Cut fresh salmon into small pieces, remove the skin, and marinate for an hour in lemon-juice seasoned with salt and pepper. Drain, dip in egg and crumbs, fry in deep fat, and serve with Tomato Sauce.
SALMON À L'ALLEMANDE
Put a large middle cut of salmon into a saucepan, with a sliced carrot, a large onion, a bunch of parsley, salt and pepper to season, half a cupful of butter, two cupfuls of Claret, and enough stock to cover. Cover with buttered paper and cook slowly for an hour. Take up the fish carefully and keep warm. Strain the liquid, skim the fat, and thicken with butter and flour cooked together until brown. Add a tablespoonful of butter, seasoned with lemon-juice and anchovy essence, pour over the fish, and serve.
SALMON À L'ADMIRAL
Fry in butter two chopped onions, two parsley roots, a bunch of chopped parsley with a sprig of thyme, a broken bay-leaf, a clove, and three small chopped carrots. Add one cupful of white wine, put a small cleaned salmon into a buttered baking-dish, spread the vegetables over, cover, and cook until tender, basting with the drippings or with hot water if needed. Take out the fish, strain the liquid, add to it a cupful of cream and thicken with a tablespoonful each of butter and flour cooked together. Pour it around the fish and garnish with lemon and parsley.
SALMON À LA BORDEAUX
Clean a small salmon, stuff with seasoned crumbs and oysters, and put into a fish-kettle with two tablespoonfuls of butter, two onions sliced, a bunch of parsley, and salt, pepper, and grated nutmeg to season. Add two cupfuls each of stock, water, and white wine. Cover the fish with buttered paper and simmer for an hour. Drain the fish and keep warm. Prepare a sauce according to directions given in the recipe for Salmon à la Genoise, using the liquid strained from the fish.
SALMON À LA CANDACE
Put a large cut of salmon on the drainer in a fish-kettle and cover it with a small slice of raw ham. Add two cupfuls of Rhine wine, a quart of stock, and a bunch of parsley. Cover with buttered paper, simmer for an hour, drain, and remove the skin. Strain the liquid, thicken with flour cooked brown in butter, add a tablespoonful of butter, cayenne, and lemon-juice to season. Bring to the boil, pour over the fish, and serve.
SALMON À LA CHAMBORD
Put a large middle cut of salmon into a saucepan with sliced carrots and onions, a bunch of parsley, two tablespoonfuls of butter and two cupfuls each of white wine and white stock. Season with salt and pepper-corns, cover, and simmer slowly for an hour. Take up the fish carefully and keep warm. Strain the liquid and thicken with flour cooked brown in butter. Add half a cupful of stewed and strained tomatoes, the juice of a lemon, two tablespoonfuls of butter, and a teaspoonful of anchovy essence. Pour over the fish and serve.
SALMON À L'ESPAGNOLE
Cut fresh salmon in small pieces suitable for serving, and fry in butter. Drain and keep warm. Add two tablespoonfuls of flour to the butter, in which the fish is cooked, and brown. Add two cupfuls of stock and cook until thick, stirring constantly. Take from the fire, add a tablespoonful of butter, a teaspoonful of minced parsley, and the juice of a lemon. Pour over the fish and serve.
SALMON À LA GENOISE
Boil a small fresh salmon in salted and acidulated water to cover, drain, and skin. Arrange on a serving-dish and keep warm. Chop fine a small slice of ham, a slice of carrot, a small stalk of celery, an onion, a parsley root, and three or four shallots. Add a sprig of thyme, a bay-leaf, a blade of mace, and two cloves. Fry in butter, add two tablespoonfuls of flour and cook until brown. Add two cupfuls of Claret and cook until thick, stirring constantly. Add half a cupful of beef stock, bring to the boil, and strain through a sieve. Reheat, add a tablespoonful of butter, and minced parsley, lemon-juice, grated nutmeg, and anchovy essence to season. Pour around the fish and serve.
SALMON À L'ITALIENNE
Flake cold salmon fine with a silver fork and mix with an equal quantity of cold cooked spaghetti cut fine. Reheat in a Cream Sauce, add a few capers and serve very hot.
SALMON STEAKS À LA MARINIÈRE
Marinate salmon steaks in seasoned oil, drain, and broil. Cover with small boiled onions and cooked oysters. Pour over a sauce made according to directions given in the recipe for Salmon à la Genoise, and serve.
SALMON À LA MARSEILLES
Boil a small salmon in salted and acidulated water. Skin and put on a serving-dish. Spread over it some very thick Cream Sauce, sprinkle with crumbs, brush with beaten egg, cover with crumbs again, sprinkle with salt, pepper, and grated nutmeg, and brown in the oven. Serve with a sauce made of equal parts of white wine and stock, thickened with butter and flour cooked together.
SALMON À LA MARYLAND
Prepare and clean a small salmon and simmer in salted water until done. Prepare a Drawn-Butter Sauce and add to it half a cupful of butter. When the butter is melted, take from the fire and add quickly two eggs beaten with the juice of half a lemon. Pour the sauce over the fish and serve.
SALMON À LA NAPLES
Fry salmon steaks in butter, seasoning with salt, pepper, and grated nutmeg. When half cooked, add half a cupful of white wine to the butter, cover, and simmer slowly until done. Cover the salmon with cooked oysters, pour the liquid remaining in the pan over the fish, and serve.
SALMON À LA PROVENCE
Season four salmon steaks and cook with a tablespoonful of butter and the juice of a lemon. Add a dozen oysters, half a dozen small shrimps, and one cupful of white stock thickened with flour and butter cooked together. Simmer until the oysters are cooked, take from the fire, add the yolk of an egg beaten smooth with a tablespoonful of Sherry, and serve with triangles of fried bread.
SALMON À LA PROVENÇALE
Put a large cut of salmon into a saucepan and cover with salted and acidulated water. Add a sliced onion, a carrot, a bunch of parsley, and salt, pepper, sweet herbs, and a pinch of allspice to season. Cover the fish with buttered paper and cook slowly for an hour. Chop together a small onion, a clove of garlic, and a few sprigs of parsley. Fry in olive-oil, add two tablespoonfuls of flour, and cook until the flour is brown. Add two cupfuls of brown stock and one cupful of stewed and strained tomato. Cook until thick, stirring constantly, seasoning with red and white pepper and lemon-juice. Remove the skin from the fish, pour the hot sauce over it, and serve.
FILLETS OF SALMON À LA VÉNITIENNE
Put salmon steaks into a buttered baking-pan with fine match-like strips of larding pork laid on each side. Season with salt, pepper, and lemon-juice, add one cupful of white wine and cover with a sheet of buttered paper, having a small hole in the centre. Bake for forty minutes, basting often. Cook together one tablespoonful each of butter and flour, add one cupful of stock, and cook until thick, stirring constantly. Add a tablespoonful each of butter and lemon-juice and a teaspoonful of minced parsley. Pour around the fish and serve.
SALMON À LA WALDORF
Marinate salmon steaks for an hour in lemon-juice. Cover with stock, add pepper, salt and minced parsley to season, and simmer slowly until done. Drain, thicken the sauce, add a tablespoonful of butter, and serve separately.
SALMON MOUSSE
Rub half a pound of raw salmon to a smooth paste with water, adding gradually a dozen chopped raw oysters, half a cupful of Tomato Sauce and the yolks of three eggs. When smooth, fold in the stiffly beaten whites, season with salt and pepper, and press through a purée sieve into small buttered moulds. Put into a baking-pan, surround with hot water, and bake for fifteen or twenty minutes in a moderate oven. Unmould and serve with any preferred sauce.
SALMON MOUSSE À LA MARTINOT
Pound to a pulp with a little water, half a pound of raw salmon, and add the well-beaten whites of two eggs. Cook together one tablespoonful each of butter and flour, add a cupful of milk, and cook until thick, stirring constantly. Season with salt, red and white pepper, grated onion, and mushroom essence. Take from the fire, and add the yolks of three eggs beaten smooth with two tablespoonfuls of cream. Cool the sauce, and when cold mix it with the fish. Fold in carefully one cupful of whipped cream and fill a buttered mould with the fish. Put the mould in a pan of hot water and bake in a moderate oven for half an hour.
For the sauce, cook together for ten minutes a tablespoonful each of butter and flour, a teaspoonful each of chopped onion, salt, and sugar, and half a can of tomatoes. Rub through a sieve, and add the yolks of four eggs beaten smooth with a tablespoonful of cream and a grating of nutmeg. Take from the fire and add two tablespoonfuls of butter in small bits. Return to the fire, and add a little lemon-juice or tarragon vinegar. Strain, and add a little whipped cream.
SALMON STEAKS WITH CLARET SAUCE
Put four steaks into a buttered saucepan with salt, pepper, and grated nutmeg to season, add a bunch of parsley, a teaspoonful of mixed sweet herbs, a chopped onion, and two cupfuls of Claret. Cover with a buttered paper, simmer until done, and drain. Strain the sauce, thicken with flour cooked brown in butter, skim, add two tablespoonfuls of butter and the juice of a lemon; pour over the fish and serve.
SALMON MAYONNAISE WITH CUCUMBERS
Steam salmon steaks until tender, remove the skin, and cool. Cover with thinly sliced cucumbers, mask with Mayonnaise, and serve with a border of lettuce leaves and sliced hard-boiled eggs.
CREAMED SALMON ON TOAST
Reheat a cupful of cold flaked salmon, either fresh or canned, in Cream Sauce. Take from the fire, add one egg beaten smooth with half a cupful of cream, pour over buttered toast, and serve.
CURRIED SALMON
Chop a Spanish onion, fry it in butter, and add a tablespoonful of curry powder mixed with a teaspoonful of flour. Add two cupfuls of stock and cook until thick, stirring constantly. Add cold cooked salmon, cut into small pieces, and reheat. Serve in a border of boiled rice.
CHARTREUSE OF SALMON
Wash a cupful of rice in several waters, drain and parboil for five minutes in salted water at a galloping boil. Drain in a colander, return to the saucepan, add a pinch of salt and three cupfuls of milk or stock. Steam until tender, then add three tablespoonfuls of butter melted and mixed with one tablespoonful of curry powder and two tablespoonfuls of lemon-juice. Mix thoroughly and line a two-quart buttered mould with the rice. Fill the center with flaked cooked salmon, seasoned with salt, pepper and lemon-juice, cover with rice, steam for half an hour and serve with Egg Sauce.
FRICASSEE OF SALMON
Cut two pounds of salmon steaks into strips. Put into a saucepan with half a cupful of water, salt and pepper to season, a clove, a blade of mace, a tablespoonful of sugar, a chopped onion, and a heaping teaspoonful of mustard mixed with half a cupful of vinegar. Bring to the boil, add six tomatoes peeled and sliced, a teaspoonful of minced parsley, and a wineglassful of Sherry. Simmer for forty-five minutes and serve either hot or cold.
SALMON WITH EGGS
Steam salmon steaks until tender, cool, and lay upon a platter covered with lettuce leaves. Season with salt, pepper, and lemon-juice and surround with slices of hard-boiled eggs. Mix together a tablespoonful of melted butter, a teaspoonful of made mustard, and salt and pepper to season. Spread over the egg slices and serve.
JELLIED SALMON—I
Simmer salmon steaks in court-bouillon until done. Drain and arrange on a platter. Spread with Mayonnaise, tinted green with spinach juice to which a little dissolved gelatine has been added. Serve cold.
JELLIED SALMON—II
Mix two cupfuls of cold boiled salmon with one tablespoonful of lemon-juice, one teaspoonful of minced parsley, two drops of tabasco sauce and one tablespoonful of granulated gelatine dissolved in cold water. Add it to half a cupful of cooked salad dressing. Wet in cold water one large mould or several small ones, fill with the salmon and put on ice until thoroughly chilled. Serve with sliced cucumbers and Tartar Sauce.
SALMON PIE
Butter a baking-dish and line the sides with a rich biscuit crust. Fill the pan with fresh or canned salmon, seasoned with salt and pepper, lemon-juice, a pinch of mace, and a teaspoonful of onion juice. Spread over the salmon a cupful of boiled lobster which has been seasoned with melted butter and Worcestershire Sauce. Cover with biscuit crust, slit diagonally down the centre, and bake for an hour in a moderate oven.
COLD SALMON PATTIES
Season chopped salmon highly with salt and pepper, grated nutmeg and melted butter. Add the beaten yolk of an egg to bind. Line patty-tins with puff paste or rich pastry, fill with the salmon mixture, cover with the paste, and bake.
PICKLED SALMON—I
Boil large fresh pieces of salmon in salted and acidulated water to cover. Bring to the boil one quart of vinegar, six blades of mace, half a dozen white peppers, half a dozen cloves, a teaspoonful of made mustard, two tablespoonfuls of sugar, and a cupful of water in which the fish was boiled. Let the fish cool in the water, then put it in an earthen jar, pour the boiling liquid over, and let stand for a day or two before using.
PICKLED SALMON—II
Cut the fish into large pieces and cook until done in salted and acidulated water. Drain, cool, and skin. Put into a preserving-kettle two quarts of vinegar, one cupful of boiling water, four blades of mace, two tablespoonfuls of sugar, a dozen cloves, two tablespoonfuls of mustard seed, an onion sliced, a dozen pepper-corns, one small red pepper, two bay-leaves, and a teaspoonful of celery seed. Bring to the boil, put in the fish, boil up once and cool. Let stand for two or three days before using.
PICKLED SALMON—III
Boil large pieces of salmon in salted and acidulated water, drain, and cool. Add one quart of the water in which the fish was cooked, two quarts of vinegar, a tablespoonful of pepper-corns, grated nutmeg and a dozen blades of mace. Boil for half an hour and cool. Pour over the salmon, add a tablespoonful of olive-oil, cover, and keep in a cool place for two or three days before using.
SPICED SALMON
Mix half a cupful of vinegar, the juice of half a lemon, two cloves, a bay-leaf, an inch of stick cinnamon, a teaspoonful of salt and a pinch of black pepper. Bring to the boil and pour over salmon steaks which have been boiled, drained, and cooled. Let stand for two or three hours before serving.
SALMON SOUFFLÉ
Cook together one tablespoonful each of butter and flour, add one cupful of milk, and cook until thick, stirring constantly. Add half a cupful of stale bread crumbs, a teaspoonful of grated onion, a tablespoonful of Worcestershire Sauce, a teaspoonful of minced parsley, and the yolks of three eggs, well-beaten. Add one cupful of flaked salmon, mix thoroughly, and fold in the salmon, and bake in a pan of hot water in a moderate oven for forty-five minutes. Serve with any preferred sauce.
SALMON ON TOAST
Reheat two cupfuls of cold salmon steaks in a cupful of Drawn-Butter Sauce, seasoning with salt and red pepper. Take from the fire and add one egg beaten light with three tablespoonfuls of cream. Pour over slices of fried bread, sprinkle with minced parsley, and serve.
SALMON TIMBALES
Flake a pound of cooked salmon and rub to a paste. Season with salt, pepper, and grated onion, add a tablespoonful of chopped almonds and the unbeaten whites of three eggs. Mix thoroughly and stir in one cupful of cream whipped solid. Put into small buttered moulds, set into boiling water, and bake for twenty minutes. Turn out and serve with Hollandaise Sauce.
SALMON TURBOT—I
Cook together two tablespoonfuls of butter and three of flour. Add two cupfuls of milk and cook until thick, stirring constantly. Take from the fire, add two eggs, well beaten, a teaspoonful of minced parsley and the juice of half a lemon. Put into a baking-pan alternate layers of the sauce and cold flaked salmon, cover with crumbs, dot with butter, and brown in the oven.
SALMON TURBOT—II
Cook together one tablespoonful each of butter and flour, add two cupfuls of milk and cook until thick, stirring constantly. Take from the fire, add two tablespoonfuls of butter, and salt and pepper to season. Put a layer of flaked salmon into a buttered baking-dish, spread with the sauce, and repeat until the dish is full, having crumbs and butter on top. Bake for half an hour.
SALMON BOX
Line a square tin mould with hot boiled rice, fill the centre with cold boiled salmon flaked and seasoned with salt, pepper, and grated nutmeg. Cover with rice, steam for an hour, turn out on a platter, and serve with Egg Sauce.
SALMON WITH CUCUMBER SAUCE
Put a large cut of salmon into a buttered saucepan with salt, pepper, a bunch of parsley, a chopped onion, and sweet herbs. Add half a cupful of white wine and enough stock to cover. Simmer until the fish is done and drain carefully. Strain the liquid and thicken with flour cooked in butter. Peel and slice three small cucumbers, parboil in salted water, drain, and fry in butter with a little sugar. Add to the sauce with a tablespoonful of butter and the juice of a lemon. Pour over the fish and serve.
SALMON CROQUETTES—I
Cook together one tablespoonful of butter and two tablespoonfuls of flour, add one cupful of cream, and cook until thick, stirring constantly. Take from the fire, add one egg well beaten, and one pound of cold cooked salmon flaked. Let cool, shape into croquettes, dip into egg and crumbs, and fry in deep fat. Serve with any preferred sauce.
SALMON CROQUETTES—II
Cook together one tablespoonful of butter and three tablespoonfuls of flour. Add one cupful of cream, and cook until thick, stirring constantly. Season with salt, red pepper, and minced parsley, take from the fire, add the juice of a lemon and a can of flaked salmon. Mix thoroughly and cool. Shape into croquettes, dip in egg and crumbs, and fry in deep fat.
SALMON CROQUETTES—III
Cook together one tablespoonful of flour and two of butter, add a cupful of cream or milk, and cook until thick, stirring constantly. Take from the fire, add an egg well beaten, half a cupful of crumbs, a small can of flaked salmon, and salt, red pepper, and powdered mace to season. Mix thoroughly, cool, shape into croquettes, dip into egg and crumbs, and fry in deep fat.
SALMON CROQUETTES—IV
Cook together two tablespoonfuls each of butter and flour and add one cupful of cream in which the yolks of two eggs have been beaten. Cook until very thick, stirring constantly. Take from the fire, add a pound can of salmon, flaked, salt and pepper to season, and a teaspoonful of minced parsley. Stir in the beaten whites of the eggs and cool. Shape into croquettes, dip in egg and crumbs, fry in deep fat, and serve with Tomato Sauce.
SALMON CROQUETTES—V
Cook together two tablespoonfuls of butter and one of flour. Add one cupful of milk and cook until thick, stirring constantly. Add a small can of flaked salmon, pepper and salt to season, and three eggs well beaten. Reheat, but do not boil. When it thickens, take from the fire, and cool. When cold, shape into croquettes, dip in egg and crumbs, and fry in deep fat.
SALMON CROQUETTES—VI
Cook together one tablespoonful of butter and two of flour. Add one cupful of milk and cook until very thick, stirring constantly. Season with salt, pepper, and celery salt. Add two cupfuls of canned salmon freed from skin, fat, and bone and chopped fine. Mix thoroughly and spread on a platter to cool. Shape into croquettes, dip in crumbs, then in beaten egg, then in crumbs, and fry in deep fat. Serve with green peas.
SWEDISH SALMON CROQUETTES
Cook one cupful of white stock with a tablespoonful of butter, the yolks of two eggs, and parsley, pepper and salt, and grated onion to season. Add a can of flaked salmon and cook until thick, stirring constantly. Cool, shape into croquettes, dip in egg and crumbs, and fry in deep fat. Serve with Tartar Sauce.
SALMON CUTLETS
Cook together one tablespoonful of butter and three of flour. Add one cupful of cream and cook until thick, stirring constantly. Add a can of salmon, chopped, the juice of half a lemon, a tablespoonful of minced parsley, and salt and red pepper to season. Mix thoroughly, and cool. Shape into cutlets, dip in egg and crumbs and fry in deep fat.
SALMON CHOPS
Prepare according to directions given for Salmon Croquettes, shape into chops, dip into egg and crumbs, fry in deep fat, and serve with Tartar Sauce.
BAKED SALMON LOAF—I
Put a cupful of milk into a double-boiler and add enough bread crumbs to make a smooth paste. Cook until thick, stirring constantly. Add a can of salmon, chopped, half a cupful of cream, salt and red pepper to season and three eggs beaten separately, folding in the stiffly beaten whites last. Mix thoroughly, pour into a buttered mould, set into a pan of hot water, and bake until firm in a moderate oven.
SALMON LOAF—II
Mash a can of salmon, add the juice of a lemon, and half a cupful of fresh bread-crumbs, three tablespoonfuls of minced parsley, four tablespoonfuls of melted butter and four eggs beaten separately, folding in the stiffly beaten whites last. Put into a buttered mould and steam for an hour. Add to the oil drained from the salmon one cupful of boiling milk, one tablespoonful of cornstarch rubbed smooth in a little cold milk, and a tablespoonful of butter. Cook until thick, stirring constantly, take from the fire, add one egg well beaten, a teaspoonful of tomato catsup and mace and pepper to season. Turn the mould out on a platter and pour the sauce around it.
SALMON LOAF—III
Flake a can of salmon and mix it with the pounded yolks of two hard-boiled eggs, a tablespoonful of capers, and pepper, salt, mace, and parsley to season. Dissolve a teaspoonful of anchovy paste in a cupful of boiling water, add a tablespoonful of lemon-juice and a tablespoonful of soaked gelatine. Heat until the gelatine is dissolved and mix with the fish. Butter a mould and arrange upon it the rings of the hard-boiled eggs. Put the fish into it and put on ice until perfectly cold and firm. Turn out on a platter and serve with Mayonnaise.
SALMON LOAF—IV
Drain the oil from a can of salmon, remove skin, fat, and bone, and flake the fish with a silver fork. Add the yolks of four eggs, well beaten, half a cupful of bread crumbs, four tablespoonfuls of melted butter, and pepper, salt, and minced parsley to season. Fold in the stiffly beaten whites of the eggs, put into a buttered pan, and bake for half an hour. Add to the drained oil one cupful of milk. Thicken it with a tablespoonful each of butter and flour cooked together, take from the fire, and add one egg well beaten.
FRICASSEED SALMON
Reheat a can of flaked salmon in a cupful of Drawn-Butter Sauce, adding half a cupful of cream, and salt, red and white pepper to season. Take from the fire, add one egg, well beaten, pour over buttered toast, and sprinkle with parsley.
CURRIED SALMON—I
Chop a small onion fine, and fry brown in butter. Add to it the liquor drained from a can of salmon, and a tablespoonful of flour. When the flour is smooth, add half a cupful of water, a teaspoonful each of curry powder and lemon-juice, and salt and pepper to taste. Add a can of salmon flaked, reheat, and serve.
CURRIED SALMON—II
Fry a chopped onion in olive-oil, and when the onion is brown add a tablespoonful of flour mixed with a teaspoonful of curry powder. Add one cupful of boiling water and cook until thick, stirring constantly. Reheat flaked canned salmon in the sauce and serve with a garnish of sliced lemon.
CURRIED SALMON—III
Fry a chopped onion brown in olive-oil. add two teaspoonfuls of curry powder and a tablespoonful of flour. When the flour is cooked, add two cupfuls of hot water and cook until thick, stirring constantly. Add a tablespoonful of tomato catsup or Chutney Sauce and salt and pepper to season. Add a can of salmon flaked. Reheat and serve.
CREAMED SALMON
Bring to the boil one cupful of cream and half a cupful of milk. Add a teaspoonful of butter and two teaspoonfuls of corn-starch rubbed smooth with a little cold milk. Cook until thick, stirring constantly, and add one can of flaked salmon. Fill ramekins with the mixture, sprinkle with crumbs, dot with butter, and brown in the oven.
CREAMED SALMON ON TOAST
Prepare the fish according to directions given for Baked Creamed Salmon. Pour over slices of buttered toast, sprinkle with minced parsley, and serve.
BAKED CREAMED SALMON
Cook together two tablespoonfuls of butter and two of flour, add two cupfuls of milk or cream, and cook until thick, stirring constantly. Add salt, pepper and minced parsley to season, and a can of flaked salmon. Reheat and arrange in a baking-dish with alternate layers of crumbs and butter, having crumbs and butter on top. Bake in the oven until brown.
SALMON PATTIES
Prepare Creamed Salmon according to directions given in the recipe for Baked Creamed Salmon. Fill patty-shells and serve.
ESCALLOPED SALMON—I
Prepare Creamed Salmon according to directions given for Baked Creamed Salmon. Put into a buttered baking-dish, cover with crumbs, dot with butter, and brown in the oven.
ESCALLOPED SALMON—II
Cook together two tablespoonfuls of butter and one of flour. Add a cupful of water, the juice of a lemon, a small onion chopped, the yolks of three boiled eggs mashed smooth, and pepper and salt to season. Cook until thick, stirring constantly. Add a can of flaked salmon, reheat, and serve.
COQUILLES OF SALMON
Prepare Creamed Salmon according to directions given in the recipe for Baked Creamed Salmon, seasoning with salt, pepper and lemon-juice. Put into buttered shells or individual dishes with alternate layers of cooked mushrooms. Sprinkle with crumbs and grated cheese, dot with butter and brown in the oven.
DEVILLED SALMON
Prepare Creamed Salmon according to directions given for Baked Creamed Salmon, adding half a cupful of Worcestershire Sauce and the juice of a lemon. Fill individual dishes or a large baking-dish, sprinkle with crumbs, dot with butter, and brown in the oven.
BANKED SALMON
Reheat a can of salmon in a Cream Sauce. Arrange on a platter and put around it a border of mashed potatoes. Sprinkle with crumbs, dot with butter, and brown in the oven.
PRESSED SALMON
Mix together two beaten eggs, a tablespoonful of butter, two cupfuls of bread crumbs, a can of salmon, flaked, and salt and pepper to season, turn into a buttered mould, steam for half an hour, and serve cold with Mayonnaise or Tartar Sauce.
MOULDED SALMON
Free a pint can of salmon from fat, skin, and bone and flake the fish with a silver fork. Add salt and pepper to season, half a cupful of cracker crumbs, two tablespoonfuls of butter melted, and three eggs beaten separately, mix thoroughly, put into a buttered mould and steam for an hour. Serve with Drawn-Butter Sauce to which chopped olives and capers have been added.
SALMON IN GREEN PEPPERS
Prepare Creamed Salmon according to directions given for Baked Creamed Salmon. Cut slices from the tops of sweet green peppers, remove the seeds and fibre, fill with the prepared salmon, sprinkle with crumbs, dot with butter, put into a pan of hot water and bake for twenty or thirty minutes.
SALMON EN CASSEROLE
Chop a large onion and fry it in butter. Add a cupful of bread crumbs and one and one half cupfuls of milk. Bring to the boil, add salt and pepper to season, a flaked can of salmon, and two eggs well beaten. Pour into a buttered casserole, dot with butter, and bake brown. Sprinkle with minced parsley and serve.
BROILED SMOKED SALMON—I
Soak for twelve hours, changing the water three times. Drain, wipe dry, dip in olive-oil and vinegar, and broil. Serve with a garnish of lemon and parsley.
BROILED SMOKED SALMON—II
Cut into narrow strips, parboil for ten minutes, drain, cover with cold water, let stand for fifteen minutes, wipe dry, and broil. Season with red pepper and lemon-juice and serve with buttered toast.
BROILED SMOKED SALMON—III
Cut smoked salmon into strips and broil carefully. Pour over it melted butter and lemon-juice, sprinkle with minced parsley, and serve.
BROILED SMOKED SALMON—IV
Parboil slices of smoked salmon for twenty minutes, drain, cool, rub with flour, broil carefully, and serve with any preferred sauce.
BROILED SMOKED SALMON—V
Wash thoroughly and soak for a few hours very salt. Cover with warm water, simmer for fifteen or twenty minutes, drain, wipe dry, rub with butter, and broil.
BROILED SALMON À LA MAÎTRE D'HÔTEL
Soak the smoked salmon for an hour in cold water, then drain and wipe dry. Brush with melted butter and broil carefully. Serve with Maître d'Hôtel Sauce.
SMOKED SALMON
Cut it into thin slices, warm it up in a little olive-oil, strain the oil when it is warmed, add to it lemon-juice and minced parsley, pour over the fish, and serve.
BROILED KIPPERED SALMON
Cut the salmon into strips, wrap in buttered paper, and broil carefully over a clear fire. Remove the paper and serve.
FRIED KIPPERED SALMON
Soak slices of kippered salmon in olive-oil for several hours. Drain off the oil and fry the salmon slices in it. Serve with melted butter and lemon-juice.
BROILED SALT SALMON
Soak the fish for thirty-six hours in cold water, changing the water often. Drain, wipe dry, rub with melted butter, broil, and serve with Egg Sauce.
BOILED SALT SALMON
Soak the fish over night, drain, rinse, and simmer for fifteen or twenty minutes. Season with pepper and butter and garnish with parsley.
PICKLED SALT SALMON
Prepare according to directions given for Pickled Salmon, soaking the salt fish for twelve hours before cooking.
SALT SALMON IN PAPILLOTES
Cut the fish into strips, soak for an hour in cold water, drain, and dry. Season with pepper and wrap each piece in tough, well-buttered paper, twisting the ends. Broil carefully over clear coals, unwrap and serve with any preferred sauce.
P.S. This is an insignificant fraction of what we really know about salmon. We are saving the rest for a Piscatorial Encyclopedia.
FOURTEEN WAYS TO COOK SALMON-TROUT
FRIED SALMON-TROUT CUTLETS
Cut cutlets from a large salmon-trout, dip in seasoned crumbs, and sauté in hot fat. Serve with Cream Sauce.
BOILED SALMON-TROUT—I
Wrap the prepared and cleaned fish in mosquito netting, tie firmly, cover with cold salted water, bring to the boil and boil slowly until done. Serve with any preferred sauce.
BOILED SALMON-TROUT—II
Prepare and clean a salmon-trout, stuff with seasoned crumbs, and put on the grate in a fish-kettle. Sprinkle with salt, pepper, and grated nutmeg, add a bunch of sweet herbs, a clove of garlic and two tablespoonfuls of butter. Add enough Claret to cover and simmer until done. Drain the fish, strain the liquid, thicken if desired, and serve the sauce separately.
BOILED SALMON-TROUT—III
Wrap a small cleaned fish in mosquito netting, sew up, and simmer in salted and acidulated water until tender. Take up carefully, remove the netting, garnish with lemon and parsley, and serve with Egg or Cream Sauce.
BOILED SALMON-TROUT—IV
Clean a salmon-trout, stuff with seasoned crumbs, and put into a fish-kettle with equal parts of white wine and stock or water to cover. Add a carrot, an onion, a bay-leaf, and two or three beans of garlic. Cook the fish slowly, drain, and reduce the liquid by rapid boiling to one pint. Thicken with butter and flour, pour over the fish, and serve.
BAKED SALMON-TROUT—I
Clean a salmon-trout, stuff it with seasoned crumbs, and sew up. Put into a fish-kettle with a quart of white wine, half a cupful of butter, a chopped onion, two tablespoonfuls of chopped parsley, a can of button mushrooms, and salt, pepper, and grated nutmeg to season. Cover and cook in a moderate oven for an hour. Take up carefully, skin the fish, cover with crumbs, dot with butter, and brown in the oven. Reduce the gravy by rapid boiling, thicken with butter and flour cooked together, and serve in a gravy-boat.
BAKED SALMON-TROUT—II
Prepare and clean the fish and put into a buttered baking-pan with enough water to keep from burning. Bake slowly, basting as required with melted butter and hot water. Cook together one tablespoonful each of butter and flour, add a cupful of cream, and half a cupful of boiling water in which a bit of soda has been dissolved. Cook until thick, stirring constantly, and add two tablespoonfuls of melted butter and a teaspoonful of minced parsley. Pour the sauce around the fish and serve.
BAKED SALMON-TROUT—III
Have a large salmon-trout cleaned and larded. Put into a buttered baking-pan, rub the fish with salt and pepper, and pour over a wineglassful of Madeira. Cover with buttered paper and bake, basting every ten or fifteen minutes with the liquid. Serve with any preferred sauce.
SALMON-TROUT À LA GENOISE
Prepare and clean a salmon-trout, remove the backbone, stuff with seasoned crumbs, and put into a buttered pan with half a cupful of Sherry, two cupfuls of stock, a bunch of parsley, a sliced onion, and salt, pepper, and sweet herbs to season. Cover with a buttered paper and cook slowly, basting often. Take up the fish, strain the liquid, and add enough stock to make the required quantity of sauce. Thicken with flour cooked in butter, add two tablespoonfuls of butter, and lemon-juice and anchovy essence to season. Serve the sauce separately,
SALMON-TROUT À LA HOLLANDAISE
Prepare and clean the salmon-trout and cook in salted and acidulated water, seasoning with salt, pepper, and parsley. Drain, and serve with a Hollandaise Sauce to which chopped cooked oysters have been added.
SALMON-TROUT À LA MAÎTRE D'HÔTEL
Prepare and clean a salmon-trout, split and broil, basting with oil if required. Serve with Maître d'Hôtel Sauce.
SALMON-TROUT À LA RICHELIEU
Put a cleaned salmon-trout into a baking-dish, with two tablespoonfuls of butter, salt, pepper, and grated nutmeg to season, and enough white wine to keep from burning. Cover with a buttered paper and bake, basting frequently with the liquid. Drain the fish and add enough white stock or oyster liquid to make the required quantity of sauce. Thicken with flour cooked in butter. Take from the fire, add the yolks of four eggs beaten with the juice of a lemon, reheat, pour over the fish, and serve.
PICKLED SALMON-TROUT
Clean the fish thoroughly and cut into strips. Cover the bottom of a baking-dish with sliced onion, sprinkle with salt and pepper, cover with pieces of fish, add more onions, and cover with cold water, made very acid with good vinegar. Add a few cloves, a bit of ginger root, and a pinch of allspice. Bake slowly until the fish is tender and serve cold.
SALMON-TROUT WITH SHRIMP SAUCE
Prepare and clean a salmon-trout and cook in salted and acidulated water to cover, adding a bunch of parsley. Drain and serve with Shrimp Sauce.
TWENTY WAYS TO COOK SARDINES.
BROILED SARDINES—I
Broil a dozen large sardines on a double broiler. Lay on fingers of toast, garnish with lemon, and serve with Maître d'Hôtel Sauce.
BROILED SARDINES—II
Drain the fish and broil quickly on a double-broiler. Serve on toast and garnish with lemon and parsley.
BROILED SARDINES—III
Drain large sardines, broil, lay on fingers of hot buttered toast, sprinkle with grated Parmesan cheese, and brown in the oven.
BROILED SARDINES ON TOAST
Drain large sardines, skin carefully, broil on a double-broiler, arrange on fingers of hot buttered toast, and pour over a tablespoonful of melted butter and a cupful of canned tomatoes. Boil slowly until tender, take up carefully, rub the sauce through a coarse sieve, bring to the boil, and add a cupful of cream beaten smooth with a tablespoonful of flour. Cook until thick, stirring constantly; take from the fire, add a teaspoonful of minced parsley, pour over the fish, and serve.
BAKED SARDINES—I
Skin a dozen sardines and heat in the oven. Drain the oil from them, bring to the boil, add one cupful of water, a teaspoonful of Worcestershire Sauce, and salt and pepper to season. Take from the fire, add the yolk of an egg beaten with a teaspoonful each of vinegar and made mustard, bring to the boil, pour over the fish, and serve with toasted crackers.
BAKED SARDINES—II
Drain the oil from large sardines, roll in cracker dust, season with pepper and lemon-juice, and brown in the oven. Serve with toasted crackers.
BAKED SARDINES—III
Drain and skin a dozen large sardines, put in the oven, and keep warm. Bring the oil to a boil, add a teaspoonful of Worcestershire Sauce and a teaspoonful of tomato catsup. Arrange the fish on fingers of buttered toast, pour over the fish, and serve.
BAKED SARDINES—IV
Marinate drained sardines in lemon-juice, then drain, sprinkle with cracker crumbs, and put into a hot oven for ten minutes. Cook together a heaping teaspoonful each of butter and flour, add one cupful of tomato-juice, and cook until thick, stirring constantly. Season with salt, pepper, grated onion, and sugar. Arrange the sardines on toasted strips of brown bread, pour the sauce over, and serve.
FRIED SARDINES
Drain large sardines, dip in egg and crumbs, fry, and serve on toast.
CURRIED SARDINES—I
Rub to a paste one tablespoonful of butter, one teaspoonful each of French mustard and curry powder, using lemon-juice to make smooth. Drain and skin large sardines, spread with the paste, broil, and serve on toast with a border of broiled tomatoes.
CURRIED SARDINES—II
Mix together a teaspoonful each of sugar and curry powder, add a cupful of cream and the juice of half a lemon, bring to the boiling point, add a dozen sardines, and heat thoroughly. Serve on toast with fried apple and sliced fried onion.
DEVILLED SARDINES
Skin, split and bone a dozen sardines. Season with salt, pepper, lemon-juice, and made mustard. Let stand for an hour in the seasoning. Broil and serve on toast, garnishing with lemon and parsley.
SARDINES À LA MAÎTRE D'HÔTEL
Skin large sardines, arrange on fingers of buttered toast, and heat in the oven. Add to one cupful of Cream Sauce a tablespoonful of grated onion, a teaspoonful of minced parsley, salt and pepper to season, and a tablespoonful of vinegar. Pour over the fish and serve.
SARDINES À LA PIEDMONT
Skin a dozen sardines and put in the oven to heat. Put into a saucepan the yolks of four eggs well beaten with one teaspoonful each of malt vinegar, tarragon vinegar, and made mustard. Add a pinch of salt, and a tablespoonful of butter. Stir until thick, but do not boil. Put the sardines on circles of fried or toasted bread, pour the sauce over, and serve.
STUFFED SARDINES
Drain the oil from large sardines, skin and bone them, and stuff with chopped mushrooms, fine herbs, and bread crumbs made smooth with brown stock. Wrap in buttered paper, heat thoroughly in the oven, unwrap carefully, and serve on a hot dish.
SARDINE SALAD
Drain a dozen large sardines, remove the skin and bone, and lay upon a bed of lettuce leaves. Sprinkle with hard-boiled eggs, chopped fine, pour over a French dressing and serve with toasted crackers.
SARDINES IN CRUSTS
Scoop out the crumbs from stale French rolls and toast or fry in deep fat. Cook together a tablespoonful each of butter and flour, add a little boiling water, and cook until thick, stirring constantly. Season with anchovy paste and Worcestershire Sauce, and add drained and flaked sardines. Reheat, fill the shells, fit on the covers, and serve with quarters of lemon.
SARDINE CANAPES
Skin, bone, and mash sardines. Rub to a smooth paste, using melted butter and lemon-juice, and seasoning with salt and Tabasco Sauce. Toast small triangles of crustless bread, butter them, spread with the sardine mixture, heat thoroughly in the oven, and serve piping hot as a first course at dinner or luncheon.
SARDINE IN EGG CUPS
Cut hard-boiled eggs in halves crosswise and take out the yolks. Cut a thin slice off the bottom of each cup. Rub the yolks to a smooth paste with olive-oil and add half a dozen sardines skinned, boned, and mashed. Season with salt, pepper, mustard and lemon-juice, fill the egg cups, and serve on lettuce leaves with French or Mayonnaise dressing.
SARDINE EGG CUPS À LA BEARNAISE
Prepare according to directions given in the preceding recipe. Heat in a double-boiler, or in the oven, being careful to keep dry. Pour over a Bearnaise Sauce and serve hot.
SARDINES À LA CAMBRIDGE
Boil and chop a peck of spinach. Add one cupful of fresh bread crumbs and four tablespoonfuls of melted butter. Mix thoroughly and add a dozen skinned and boned sardines pounded to a paste. Heat thoroughly, adding stock or water if needed. Put on a platter, shape into a mound, lay sardines on top and garnish with sliced hard-boiled eggs and lemon.
SARDINE RAREBIT
Toast strips of bread, lay a broiled sardine on each, and keep warm. Melt one tablespoonful of butter, add two tablespoonfuls of grated cheese, and gradually, as the cheese melts, the yolk of an egg beaten smooth with one fourth of a cupful of cream. When smooth and thick, season with salt and Tabasco Sauce; pour over the sardines and serve. Garnish with lemon and parsley.
NINETY-FIVE WAYS TO COOK SHAD
BROILED SHAD—I
Prepare and clean the fish, split, and remove the backbone. Season with salt and pepper, dip in oil, broil carefully, and serve with Maître d'Hôtel Sauce.
BROILED SHAD—II
Marinate the prepared fish for an hour in olive-oil, seasoned with salt, pepper, minced onion, and parsley. Drain and broil, basting with the oil as required. Serve with Maître d'Hôtel Sauce. The onion and parsley may be omitted from the seasoning.
BROILED SHAD—III
Clean the shad, split, remove the backbone and marinate for an hour in oil and lemon-juice, seasoning with salt and pepper. Drain, sprinkle with crumbs, and broil carefully. Serve with Fine Herbs Sauce.
BROILED SHAD—IV
Prepare, clean, and split the fish. Put on a platter skin side down and sprinkle with sugar, pepper, and salt. Let stand over night, broil, and serve with melted butter.
BROILED SHAD—V
Clean, split, season with salt and pepper, broil on a buttered gridiron, and serve with plenty of melted butter.
BROILED SALT SHAD
Soak for twelve hours in tepid water, drain and put into ice-cold water for half an hour. Drain, wipe dry, sprinkle with pepper, and broil on a buttered gridiron, skin side up. Serve with plenty of melted butter.
FRIED SHAD—I
Prepare and clean the fish and cut into suitable pieces for serving. Roll in seasoned flour and sauté in hot fat. Serve with any preferred sauce.
FRIED SHAD—II
Clean, split, and take out the backbone, cut into strips, season to taste, and fry in hot lard until brown. Serve with any preferred sauce.
BONED FRIED SHAD
Remove the head and tail, then take out the back and side bones. Cut into convenient pieces for serving, season with salt and pepper, dip in egg and crumbs, and fry in deep fat. Serve with any preferred sauce.
SHAD CUTLETS
Cut the cleaned fish into convenient pieces for serving, dip into egg and crumbs and fry in fat to cover. Serve on a bed of spinach and garnish with hard-boiled eggs.
BOILED SHAD
Boil the fish in salted and acidulated water or in court-bouillon. Drain carefully, garnish with lemon and parsley and serve with Maître d'Hôtel or Hollandaise Sauce.
BOILED SHAD WITH EGG SAUCE
Sew the cleaned fish in mosquito netting, and boil slowly in salted and acidulated water. Drain, remove the netting, and serve with Egg Sauce.
BOILED ROE SHAD
Clean the fish and do not break the roe. Sprinkle with salt and pepper, wrap in separate squares of mosquito netting, tie firmly and put into a fish-kettle, side by side. Cover with salted water and simmer until done. Drain, remove the cloth carefully, and serve with Egg or Hollandaise Sauce.
BOILED SHAD WITH HOLLANDAISE SAUCE
Cook the prepared fish slowly in salted and acidulated water, drain, and serve with Hollandaise Sauce.
SHAD IN COURT-BOUILLON
Put the prepared and cleaned fish on a perforated sheet in a fish-kettle. Add two tablespoonfuls of butter, two sliced onions, and salt, pepper, mace, and parsley to season. Add enough Claret to cover and simmer slowly until done. Drain, strain the liquid and thicken with flour cooked in butter. Take from the fire, add two tablespoonfuls of butter, the juice of half a lemon, and red pepper to season. Pour over the fish and serve.
COLD BOILED SHAD
Boil a cleaned shad in salted and acidulated water or in court-bouillon. Serve very cold with Tartar Sauce.
BOILED SHAD À LA VIRGINIA
Chop together an onion, a carrot, and a stalk of celery. Fry in butter. Cover a prepared shad with boiling salted and acidulated water, and add the cooked vegetables to it. Add also two tablespoonfuls of white wine, a blade of mace, half a dozen peppercorns, two cloves, and a bay-leaf. Simmer slowly until the fish is done, drain, and serve with a Drawn-Butter Sauce, using the strained cooking liquor for liquid.
BOILED SALT SHAD
Soak the fish all day in warm water, changing the water frequently, wipe off the salt, and plunge into ice-water for an hour. Put into a fish-kettle with boiling water to cover, and simmer until done. Season with pepper and serve with plenty of melted butter.
BAKED SHAD—I
Bake a shad in a buttered baking-pan, adding enough boiling water to keep from burning. Baste while baking with melted butter and lemon-juice, seasoning with pepper and salt. Cook together a tablespoonful each of butter and flour until brown. Add slowly a cupful of stock and cook until thick, stirring constantly. Take from the fire and add the yolks of two eggs beaten with the juice of half a lemon. Pour over the fish and serve.
BAKED SHAD—II
Clean a large fish and stuff with seasoned crumbs mixed with minced parsley, adding enough melted butter to make a smooth paste. Score one side of the fish deeply and lay a small strip of salt pork in each gash. Put the fish in a buttered baking-dish, sprinkle with salt, pepper, and flour, and add enough boiling water to keep from burning. Baste as required with the drippings, adding more boiling water if necessary. Serve with Hollandaise Sauce or Drawn-Butter Sauce to which the mashed roe has been added.
BAKED SHAD—III
Stuff a fish with seasoned crumbs made smooth with melted butter. Season the fish with salt and pepper and cover with thin slices of breakfast bacon. Bake until well done, basting with melted butter and hot water. Add a teaspoonful each of lemon-juice and anchovy essence to the gravy remaining in the pan and thicken with flour browned in butter. Serve the sauce separately.
BAKED SHAD—IV
Stuff a large fish with seasoned crumbs, adding chopped onion and melted butter to taste. Sew up the fish and put into a buttered baking-pan with a cupful of salted boiling water and two tablespoonfuls of butter. Dredge with flour, and bake, basting with the drippings. Take up the fish carefully and thicken the gravy with two tablespoonfuls of flour browned in butter and made smooth with a little cold water. Add a cupful of stock or water, the juice of a lemon, and Worcestershire Sauce and kitchen bouquet to season. Strain through a sieve and serve with the fish.
BAKED SHAD—V
Stuff the cleaned fish with seasoned crumbs made very rich with melted butter. Wrap in a large sheet of buttered paper, fastening it securely, and bake in a moderate oven. Remove the paper carefully and serve with any preferred sauce.
BAKED SHAD—VI
Leave the head on. Make a stuffing of bread-crumbs, cold ham or bacon minced fine, sweet marjoram, pepper, salt, mace or ground cloves and a raw egg, or two if necessary, to bind. Put the fish into a deep buttered baking-pan fastening its tail in its mouth; put into the pan enough water to cover, add half a cupful of Port or Claret, and a tablespoonful of butter rolled in flour. Baste frequently with the gravy and bake until done. Pour the gravy over and serve.
BAKED SHAD—VII
Prepare a stuffing of two cupfuls of bread-crumbs, the beaten yolk of an egg, a tablespoonful of powdered sweet herbs, a tablespoonful of chopped onion, a teaspoonful of lemon-juice and salt, pepper, Worcestershire and powdered cloves to season. Stuff and sew up a prepared shad, lay on a buttered baking-pan, cover with slices of salt pork, dredge with flour, season with salt and pepper and bake, basting with hot water and melted butter as required. Serve with Hollandaise Sauce.
BAKED SHAD—VIII
Clean a shad and stuff with seasoned crumbs mixed with beaten eggs. Cover a buttered baking-dish with sliced raw potatoes, lay the shad upon it, add enough stock or water to keep from burning and bake. Serve with any preferred sauce.
BAKED SHAD—IX
Stuff the fish with cracker crumbs, mixed with minced parsley, capers, and lemon-juice, seasoning with salt and pepper, and adding enough melted butter to make a smooth paste. Put the fish in a buttered baking-pan, rub with butter, dredge with flour, and add enough boiling water to keep from burning. Baste every ten minutes with the gravy in the pan and melted butter, dredging lightly after each basting with seasoned flour. Serve with Brown Sauce.
BAKED SHAD—X
Trim and clean a small shad, put it into a buttered baking-dish, seasoning with salt, pepper, minced onion and half a cupful of white wine. Add water or stock, if necessary, to keep from burning. Cover with buttered paper and bake for half an hour. Prepare a cupful of Allemande Sauce and add to it the liquid drained from the fish and a little chopped cooked spinach. Strain over the fish and serve.
SHAD BAKED IN MILK
Clean a large roe shad, saving the roe and removing the back-bone. Soak stale bread in cold water and squeeze dry. Chop a large onion fine and fry in butter. Add the bread, and salt, pepper, parsley, and sage to season. Cook thoroughly, take from the fire and add the yolks of two eggs well beaten. Stuff the fish, sew up, rub with salt and put in a buttered baking-pan with thin slices of salt pork or bacon to cover the top. Fill the pan with sweet milk, leaving only the pork exposed. Bake slowly, basting often. Take up the fish carefully, strain the liquor, thicken with butter and flour, and serve separately. Fry the roe in butter, cut in slices, and garnish the fish with it.
BAKED SHAD À LA VIRGINIA
Clean the fish and stuff with seasoned crumbs made very rich with melted butter. Put in a baking-pan with enough boiling water to keep it from burning, and bake until done, basting with melted butter and the liquid in the pan. Take up the fish carefully and keep warm. Thicken the gravy with a tablespoonful of flour browned in butter, and mix smooth with cold water. Season with catsup, lemon-juice, Sherry or Madeira. Serve the sauce separately.