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.

[Page 307]
FOURTEEN WAYS TO COOK SALMON-TROUT

FRIED SALMON-TROUT CUTLETS

Cut cutlets from a large salmon-trout, dip in seasoned crumbs, and
saute 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
[Page 308]
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