Salt Salmon (to Souse)

One salt salmon, cayenne, whole allspice, a little mace, cold vinegar.

Wash a salt salmon, and cover it with plenty of clean water. Let it soak 24 hours, but be careful to change the water several times. Then scale it, cut it into 4 parts, wash, clean, and put on to boil. When half done change the water; and when tender, drain it, put it in a stone pan, sprinkle some cayenne, whole allspice, a few cloves and a little mace over each piece; cover with cold vinegar. This makes a nice relish for tea.

Salmon (Fried, With Anchovy Sauce)

Some thin slices from the tail end of a salmon, anchovy sauce, flour, bread crumbs, eggs, water, a little roux, a little cayenne pepper, lard.

Scrape the scales off the tail end of a salmon, cut in thin slices, dip them in flour, then in 2 eggs whisked up with a tablespoonful of water and a tablespoonful of anchovy sauce, then dip them in bread crumbs, and fry in boiling lard for 8 or 10 minutes; dish them up on a napkin in a nice heap, and sprinkle a little chopped parsley over them, and serve in a sauceboat some sauce.

Salmon Croquettes

The contents of 1 can of salmon from which the oil has been poured and which has been shredded fine, 1 cupful of fine bread crumbs, 1 egg and cayenne pepper to taste; mix well, make into balls, dip first into beaten egg and then into bread crumbs or cracker dust; fry in plenty of boiling lard and drain on coarse brown paper before serving. Garnish the dish with parsley and, if you like, slices of lemon.