Fish Salad

FISH SALAD -1

Cold Boiled Fish
1 Lettuce
1 Egg
Salad Dressing

flake up the fish free from skin and bone.
Wash and dry the lettuce and shred it up, mix the fish with salad dressing.
Put a layer of lettuce at the bottom of the bowl, then one of fish and dressing.
Do this alternatively, leaving plenty of lettuce for the top; garnish with hard boiled eggs cut into slices.


FISH SALAD -2
(Salmon or Tuna fish)

1 can salmon or tunny (or tuna) fish
1 cupful shredded cabbage or sliced celery

Drain the oil from the fish; remove the bone and bits of skin.
Add the cabbage or celery, and Mayonnaise or Cream Salad Dressing.
Arrange on lettuce and garnish as desired.
If Cream Dressing is used with salmon, the oil drained from the salmon may be used for the fat of Cream Dressing.
The salmon may be marinated before adding the other ingredients.
When this is done, the salad dressing may be omitted.
Salmon contains so much fat that it is not well to add more oil after marinating.


FISH SALAD -3

Cut in small pieces any cold dressed fish, turbot or salmon are the best suited; mix it with half a pint of small salad, and a lettuce cut small, two onions boiled till tender and mild, and a few truffles thinly sliced;
pour over a fine salad mixture, and arrange it into a shape, high in the centre, and garnish with hard eggs cut in slices;
a little cucumber mixed with the salad is an improvement.

The mixture may either be a common salad mixture, or made as follows:
take the yolks of three hard boiled eggs, with a spoonful of mustard, and a little salt, mix these with a cup of cream, and four table-spoonsful of vinegar, the different ingredients should be added carefully and worked together smoothly, the whites of the eggs may be trimmed and placed in small heaps round the dish as a garnish.


FISH SALAD WITH VINAIGRETTE.

If the boiled fish is whole, take off the head and skin, and then place it in the centre of a dish. Have two cold hard-boiled eggs, and cut fine with a knife or spoon.
Sprinkle the fish with this, and garnish either with small lettuce leaves, water-cresses, or cold boiled potatoes and beets, cut in slices.
Place tastefully around the dish, with here and there a sprig of parsley.
Serve the vinaigrette sauce in a separate dish.
Help to the garnish when the fish is served, and pour a spoonful of the sauce over the fish as you serve it.
This makes a nice dish for tea in summer, and takes the place of a salad, as it is, in fact, a kind of salad.

Salmon Recipe

SALMON DRESSING

Take a piece of fresh Salmon, and wash it clean in a little Vinegar and water, and let it lie a while in it, then put it into a great Pipkin with a cover, and put to it some six spoonfuls of water and four of Vinegar, and as much of white-wine, a good deal of Salt a handful of sweet herbs, a little white Sorrel, a few Cloves, a little stick of Cinamon, a little Mace; put all these in a Pipkin close, and set it in a Kettle of seething water, and there let it stew three hours.



SALMON PUDDING

Remove the bone, skin and oil from two pound cans of salmon. Boil together two cupfuls of white bread crumbs and one cupful of milk. Take from the fire, and add one cupful of boiled rice, a teaspoonful of salt, a saltspoonful of pepper, a teaspoonful of onion juice, and four eggs slightly beaten. Mix and work in the fish. Press the whole through a colander, and pack it at once into a mold. Cover and steam three-quarters of an hour. Serve hot with cream sauce. This will serve twelve persons.



SALMON PATTIES.

Delicious patties can be made from salmon by combining it with bread crumbs and using a thick white sauce to hold the ingredients together. These may be either sauted in shallow fat or fried in deep fat.

2 c. finely minced salmon
1 c. fresh bread crumbs
1 c. thick white sauce
1/2 tsp. salt
1/8 tsp. pepper
Dry bread crumbs

With the salmon, mix the fresh bread crumbs and the white sauce. Season with salt and pepper. Shape into round patties, roll in the dry bread crumbs, and fry in deep fat or saute in shallow fat. Serve hot with or without sauce.



SALMON COLLAR

Take the side of a middling salmon, and cut off the head, take out all the bones and the outside, season it with mace, nutmeg, pepper and salt, roll it tight up in a cloth, boil it, and bind it up with pickle; it will take about an hour boiling; when it is boiled bind it tight
again, when cold take it very carefully out of the cloth and bind it about with filleting; you must not take off the filleting but as it is eaten.



SALMON PICKLE

Take two or three quarts of water, a jill of vinegar, a little Jamaica pepper and whole pepper, a large handful of salt, boil them altogether, and when it is cold put in your salmon, so keep it for use.

Salmon Baked Recipe

SALMON BAKED IN SLICES.

Take out the bone and cut the flesh into slices. Season them with cayenne and salt. Melt two ounces of butter that has been rolled in flour, in a half pint of water, and mix with it two large glasses of port wine, two table-spoonfuls of catchup, and two anchovies. This allowance is for a small quantity of salmon. For a large dish you must proportion the ingredients accordingly. Let the anchovies remain in the liquid till they are dissolved. Then strain it and pour it over the slices of salmon. Tie a sheet of buttered paper over the dish, and put it into the oven. You may bake trout or carp in the same manner.



SALMON STEAKS

Split the salmon and take out the bone as nicely as possible, without mangling the flesh. Then cut it into fillets or steaks about an inch thick. Dry them lightly in a cloth, and dredge them
with flour. Take care not to squeeze or press them. Have ready some clear bright coals, such as are fit for beef-steaks. Let the gridiron be clean and bright, and rub the bars with chalk to
prevent the fish from sticking. Broil the slices thoroughly, turning them with steak tongs. Send them to table hot, wrapped in the folds of a napkin that has been heated. Serve up with them anchovy, or prawn, or lobster sauce.



SALMON CROQUETTES -1

One pound of cooked salmon (about one and a half pints when chopped), one cup of cream, two tablespoonfuls of butter, one tablespoonful of flour, three eggs, one pint of crumbs, pepper and salt; chop the salmon fine, mix the flour and butter together, let the cream come to
a boil, and stir in the flour and butter, salmon and seasoning; boil one minute; stir in one well-beaten egg, and remove from the fire; when cold make into croquettes; dip in beaten egg, roll in crumbs and fry. Canned salmon can be used.



SALMON CROQUETTES -2

One can of salmon, minced very fine; two large Irish potatoes, boiled and mashed; half of a small onion, chopped fine; two raw eggs; salt and black pepper; two tablespoonfuls of Worcestershire sauce. Rub these together until very light. Make into balls, roll in cracker dust and fry in boiling lard.

Smoked Salmon Recipe

Smoked Salmon

Cut the fish up the back; clean, and scale it, and take out the roe, but do not wash it. Take the bone neatly out.
Rub it well inside and out with a mixture of salt and fine Havanna sugar, in equal quantities, and a small portion of saltpetre.
Cover the fish with a board on which weights are placed to press it down, and let it lie thus for two days and two nights.
Drain it from the salt, wipe it dry, stretch it open, and fasten it so with pieces of stick. Then hang it up and smoke it over a wood fire.
It will be smoked sufficiently in five or six days.
When you wish to eat it, cut off slices, soak them awhile in lukewarm water, and broil them for breakfast.



Salmon Mold

A change from the usual way of serving salmon can be had by making a salmon mold. Besides being a delicious dish and providing variety in the diet, salmon mold is very attractive.

2 c. salmon
2 Tb. vinegar
1/2 tsp. salt
1/8 tsp. pepper
1 Tb. gelatine
1-1/2 c. boiling water

Remove all skin and bones from the salmon when it is taken from the can, and mince it thoroughly with a fork.
Add the vinegar, salt, and pepper.
Prepare the gelatine by dissolving it in the boiling water.
Add the seasoned salmon to the prepared gelatine.
With cold water, wet a ring-shaped mold having an open space in the center. Pour the salmon-and-gelatine mixture into this mold, and allow it to stand until it solidifies.
Arrange a bed of lettuce leaves on a chop plate, turn the mold out on this, and fill the center with dressing.
Serve at once.
Sufficient to Serve Six.



Salmon Cutlets

Cut salmon into steaks or cutlets about an inch thick.
Wipe them with a dry cloth, and season them with salt and cayenne pepper.
Have ready a pan of yolk of egg well beaten, and a large flat dish of grated bread crumbs.
Put some fresh lard or clarified beef dripping into a frying pan, and hold it over a clear fire till it boils.
Dip your cutlets into the beaten egg, and then into the bread crumbs.
Fry them of a light brown. Serve them up hot, with the gravy in the bottom of the dish.

Salmon Salad Recipes

SALMON SALAD #1

Persons who are fond of salmon will find salmon salad a very agreeable dish.
In addition to affording a means of varying the diet, this salad makes a comparatively cheap high-protein dish that is suitable for either supper or luncheon.

2 c. salmon
1 c. diced celery
1/4 c. diced Spanish onion
3 or 4 sweet pickles, chopped fine
French dressing
Salad dressing
Lettuce

Look the salmon over carefully, removing any skin and bones.
Break into medium-sized pieces and mix carefully with the celery, onion, and chopped pickles.
Marinate this with the French dressing, taking care not to break up the salmon.
Drain and serve with any desired salad dressing on salad plates garnished with lettuce.




SALMON SALAD #2

1 can salmon fish
1 cupful shredded cabbage or sliced celery

Drain the oil from the fish; remove the bone and bits of skin. Add the cabbage or celery, and Mayonnaise or Cream Salad Dressing.
Arrange on lettuce and garnish as desired.
If Cream Dressing is used with salmon, the oil drained from the salmon may be used for the fat of Cream Dressing.
The salmon may be marinated before adding the other ingredients. When this is done, the salad dressing may be omitted.
Salmon contains so much fat that it is not well to add more oil after marinating.