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Cold Dishes For Hot Weather

Cold Dishes For Hot Weather image
Parent Issue
Day
24
Month
July
Year
1895
Copyright
Public Domain
OCR Text

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. ■

Article

Subjects
Old News
Ann Arbor Courier