Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Salmon | 100g cooked | 208 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 slices of salmon
- 1/2 teaspoonful of chopped parsley
- 3/4 pint of strong
- 1 tablespoonful of curry-powder
- 1 teaspoonful of harvey's sauce
- 1 teaspoonful of anchovy sauce
- a piece of salmon
- 1 shalot
- 5 persons
- 3 bay-leaves
- 1/3 vinegar
- 1 onion
- 1/2 lemon
- parsley
- salt
- pepper
- nutmeg
- vinegar
- cayenne
Directions
_Ingredients._—2 slices of salmon, ¼ lb. butter, ½ teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste. _Mode._—Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious. _Time._—About ¾ hour. _Average cost_, 1_s._ 3_d._ per lb. _Sufficient_ for 4 or 5 persons. _Seasonable_ from April to August.
SALMON, Collared.
_Ingredients._—A piece of salmon, say 3 lb., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves. _Mode._—Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold. _Time._—¾ hour, or rather more.
SALMON, Crimped.
Salmon is frequently dressed in this way at many fashionable tables, but must be very fresh, and cut into slices 2 or 3 inches thick. Lay these in cold salt and water for 1 hour; have ready some boiling water, salted, and well skimmed; put in the fish, and simmer gently for ¼ hour, or rather more; should it be very thick, garnish the same as boiled salmon, and serve with the same sauces. _Time._—¼ hour, more or less, according to size.
_Note._—Never use vinegar with salmon, as it spoils the taste and colour of the fish.
SALMON, Curried.
_Ingredients._—Any remains of boiled salmon, ¾ pint of strong or medium stock, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey’s sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of ½ lemon, cayenne and salt to taste. _Mode._—Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long. _Time._—¾ hour. _Average cost_, exclusive of the cold fish, 9_d._