Salmon Trout

This fish is best grilled whole. It can be treated like salmon in every respect, but is far nicer grilled than boiled, except when it is very large, which rarely happens. Cucumber and Tartar sauce (see Tartar Sauce) should be served up with it. Should you re-dress it for cutlets, etc., remember its flavour is more delicate than salmon, therefore add less seasoning of any kind, especially anchovy.

Salt Fish

Salt fish varies so much that it is impossible to give any one receipt that will meet all cases. Sometimes you can buy salt fish that you can cook at once, at other times it will require a couple of days to soak (changing the water repeatedly) before it is fit for food.

Put it into cold water, boil it till it is done, skimming the water. It may or may not get tender. Serve with egg sauce (see Egg Sauce) and boiled parsnips. Salted cod is, I think, the best fish.

Sardines

Sardines are generally served in their tins. Lemon-juice and cayenne pepper are a great improvement.

Curried Sardines

Sardines are very nice curried. Proceed exactly as in currying pilchards. (See Pilchards).

How To Cook Sausages

Sausages are always best fried. When they have skins on them, prick the skin with a fork to prevent them bursting. Sausages, especially pork, should always be well cooked, and should never look red in the middle when cut. They are best cooked very slowly, but should be browned all over outside at the finish.

Scallops

Scallops are best scalloped (hence the term). Wash them thoroughly, as they are apt to be gritty. Let them simmer very gently in a little milk. Take them out and thicken the milk with a little white thickening (see No. 12), or butter and flour. Make it as thick as double cream. Put them back in their deep shells, two scallops in each shell, with some of the thickened milk, to which must be added a teaspoonful of anchovy sauce, say, for twelve scallops, half a saltspoonful of cayenne, and a little grated nutmeg and the juice of a quarter of a lemon. Mix in a few bread crumbs, and cut up some butter into little pieces. Shake some bread crumbs over the top, and lay some little pieces of butter on them, and bake in the oven till the crumbs are brown. If they don't brown quickly, a red-hot shovel will assist. You must put plenty of little pieces of butter on the top of the bread crumbs, or you can nearly oil some butter and pour it over the crumbs. Scallops should never be dry.

Scotch Broth

Get some No. 3 Stock (see No. 10) that has had no extract of meat put to it, or, better still, some No. 1 Stock (see No. 10), also without extract of meat. Cut up some carrot, turnip, and celery small, and boil this in the stock till tender, then add some pearl barley that has been boiled till it is tender, and a teaspoonful of chopped parsley. Boil the stock, and have ready some trimmed cutlets off the neck of mutton, cut very thin. When the soup is boiling throw in the cutlets, and take the soup off the fire on to the side. The cold meat will take it off the boil. Let it stand for five or ten minutes, and then pour it into a tureen. If the soup boils after the meat is thrown in, it will be hard. If the cutlets are cut thin, five minutes in this hot soup will cook them. V