Cold Dishes For Hot Weather
Potted Salmón. Split, scale, and clean the salmón, but do not wash ; rub with salt, and drain oö" the moisture ; season with pounded mace, cloves, black pepper, and cayenne pepper. Cut the salmón into small pieces, lay them in a pan and cover with melted butter. Bake, drain from the fat, put the pieces into pots and cover with clarfied butter. , Potted Salmón. Wash and open 2 pickled herrings "remove the meat from the bones, being careful not to break the skin, and keeping the head, tail, and fius on it ; minee the flsh with the breast of a chicken, the yolks of 2 hard boiled eggs, an onion, a boned anchovy, alittle grated ham or tongue ; season with oil, vinegar, red pepper, and salt; fill up the herring-skins so that they may look plump, and shape carefully. Garnish 'with parsley, and serve with mustard. Salmón Jelly. Break the salmón into flakes ; season with alspice,nutmeg, salt, and pepper; fill a mould with altérnate layers of the salmón and aspic jelly. Turn out on a flat dish, and garnish with lettuce leaves and hard boiled eggs. - Harpers' Bazar. ■
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Old News
Ann Arbor Courier