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

salmon are divided into flakes and mixed with half their quantity of stale breadcrumbs, a tablespoonful of fresh butter, pepper, salt, a spoonful of vinegar, and one or two beaten eggs. Butter a shallow pie-dish, strew with crumbs, then press the mixture into it, and bake till brown. Any nice sauce, or a freshly-dressed salad, may be served with this dish. =Salmon Fritters.=--Take the remains of cold cooked salmon, remove the skin and bone and break the flesh into flakes. Mix with these an equal quantity of mashed potatoes, add pepper and salt and an egg to bind the whole together. Make the mixture into small flat cakes or fritters, coat each one with beaten egg, and dredge with flour; melt a little nice dripping in a shallow frying-pan, fry the fritters first on one side, then on the other, till they are a nice brown colour, drain and keep hot while preparing the following:--The heart of a crisp white lettuce, shred, and piled in the centre of a dish, two hard-boiled eggs shelled and minced small, strewn over this; make a dressing with salt and pepper, one spoonful of vinegar and two of oil, the whole of a shallot, some chives and parsley finely minced, all mixed together, then poured over the lettuce. Sprinkle a little lobster coral over the surface, place the fritters round the base, and serve at once. This is a nice supper dish. =Salmon Trout.=--These are rightly esteemed a great delicacy. They may be dressed and served according to the recipes given for salmon, although boiling is the least suitable method. As they seldom exceed two or three pounds in weight, it scarcely repays to fillet them. For broiling they may be treated like mackerel, but, better still, when they have been duly cleansed and scaled, wrap them in buttered paper, and either bake them in the oven or broil them on the gridiron. Baking is the best method of cooking salmon trout, but, when small, they are very good if dipped bodily into batter, then plunged into boiling fat, and served with _maître d'hôtel_