A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish

thick one, five or six minutes if it be a thin one. Experience is the only safe guide. It is well to wrap the fish in a thin linen cloth before putting it in the pan; only be careful in removing the cloth when the fish is done, lest it be broken. Lay the fish on a folded napkin, and garnish with tufts of parsley, tomatoes, and a few prawns. =Salmon, Broiled.=--For broiling purposes slices across the fish about an inch thick are preferable. If nicely cut and rubbed with a little melted butter, sprinkled with pepper and salt, laid on the gridiron and broiled on both sides over a very clear hot fire, turning every two or three minutes till done, then laid on a hot dish with a pat of fresh butter on each cutlet, and garnished with whatever is best obtainable, they are indeed truly admirable. Shrimp sauce, or _maître d'hôtel_ butter might accompany them. A dish of green peas, either plainly boiled, or sautéd in butter, is a most delicious accompaniment to salmon cutlets. =Salmon, Baked.=--Take a piece two or three pounds in weight, either from the middle or the tail end. Lay it in a deep pie-dish, surround it with a few small shallots and sound red tomatoes, dredge a little flour over it, sprinkle with pepper and salt, lay several small pats of butter on the top, and pour a glassful of white wine into the dish. Place the dish in a moderately hot oven and bake for from three-quarters to an hour. When done, lift the fish on to a dish and keep hot while preparing the sauce. Press the tomatoes and shallots through a colander or hair sieve, add to the liquor in the dish, with also a teaspoonful each of made mustard, vinegar, flour, and Worcestershire sauce; let this boil up once, then pour round the fish. Garnish with curled parsley and a few choice tomatoes. Serve whipped potatoes with it, and cucumbers sliced in vinegar. =Salmon Crumbs.=--A dish much liked in the North of Ireland. The remains of cold boiled