Boiled Salmon (Fresh)
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
Boiled Salmon. Fresh.)
Wrap the fish, when you have washed and wiped it, in a clean linen cloth - not too thick - baste it up securely, and put into the fish kettle. Cover with cold water in which has been melted a handful of salt. Boil slowly, allowing about a quarter of an hour to each pound. When the time is up, rip open a corner of the cloth and test the salmon with a fork. If it penetrate easily, it is done. If not, hastily pin up the cloth and cook a little longer. Skim off the scum as it rises to the top. Have ready in another sauce pan a pint of cream - or half milk and half cream will do - which has been heated in a vessel set in boiling water; stir into this a large spoonful of butter, a little salt and chopped parsley, and a half-gill of the water in which the fish is boiled. Let it boil up once, stirring all the while - or, what is better, do not remove from the inner vessel. When the fish is done, take it instantly from from kettle, lay it an instant upon a folded cloth to absorb the droppings; transfer with great care, for fear of breaking, to a hot dist, and pour the boiled cream over it, reserving enough to fill a small sauce-boat. Garnish with curled parsley and circular slices of hard-boiled yolks - leaving out the white of the eggs.
After serving boiled salmon with cream-sauce, you will never be quite content with any other. If you cannot get cream, boil a pint of milk and thicken with arrow-root. It is not so nice, but many will not detect the difference - real cream being a rare commodity in town.
You may pickle what is left, if it is in one piece. Or devil it, as I have directed you to treat cold halibut. Or mince, mix with mashed potato, milk, and butter, and stir into a sort of stew. Or, once again, mix with mashed potato, milk, butter, and a raw egg well-beaten; make into cakes or balls, and fry in hot lard or dripping. At any rate let none of it be lost, it being at once one of our most expensive and most delicious fish.
Boiled Salmon. Fresh.)
Wrap the fish, when you have washed and wiped it, in a clean linen cloth - not too thick - baste it up securely, and put into the fish kettle. Cover with cold water in which has been melted a handful of salt. Boil slowly, allowing about a quarter of an hour to each pound. When the time is up, rip open a corner of the cloth and test the salmon with a fork. If it penetrate easily, it is done. If not, hastily pin up the cloth and cook a little longer. Skim off the scum as it rises to the top. Have ready in another sauce pan a pint of cream - or half milk and half cream will do - which has been heated in a vessel set in boiling water; stir into this a large spoonful of butter, a little salt and chopped parsley, and a half-gill of the water in which the fish is boiled. Let it boil up once, stirring all the while - or, what is better, do not remove from the inner vessel. When the fish is done, take it instantly from from kettle, lay it an instant upon a folded cloth to absorb the droppings; transfer with great care, for fear of breaking, to a hot dist, and pour the boiled cream over it, reserving enough to fill a small sauce-boat. Garnish with curled parsley and circular slices of hard-boiled yolks - leaving out the white of the eggs.
After serving boiled salmon with cream-sauce, you will never be quite content with any other. If you cannot get cream, boil a pint of milk and thicken with arrow-root. It is not so nice, but many will not detect the difference - real cream being a rare commodity in town.
You may pickle what is left, if it is in one piece. Or devil it, as I have directed you to treat cold halibut. Or mince, mix with mashed potato, milk, and butter, and stir into a sort of stew. Or, once again, mix with mashed potato, milk, butter, and a raw egg well-beaten; make into cakes or balls, and fry in hot lard or dripping. At any rate let none of it be lost, it being at once one of our most expensive and most delicious fish.
