SALMON

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In the late 19th century, when Scotland's rivers were teeming with salmon, this fish was given to the servants while the gentry ate sole, cod-haddock, and so on. Times have changed.

Boiled Salmon

Scale and clean fish, then place on a rack in a saucepan or wrap in a piece of muslin so that it can be easily removed from the pan. Simmer in boiling water to which salt, 1 dessertspoon of vinegar, and 1 tablespoon of olive oil have been added. Allow 10 minutes to each pound of salmon and 10 minutes over. May be served hot or cold. Garnish with slices of lemon, parsley, or cucumber.

Baked Salmon

Wrap the fish tightly in buttered foil, so that no moisture can escape. Place in a tin and bake in a moderate oven, allowing 20 minutes per pound for the first 3 pounds and 10 minutes for each pound over. To serve cold, allow to cool in foil. Serve with salad. (Mullet can be baked in the same way.)

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