THE COOKERY OF THE SALMON 221 



vinegar, with salt, pepper, cayenne, peppercorns, clove, 

 mace, and a shred or two of garlic. Boil for ten 

 minutes, then let it cool. Strain the vinegar on it, 

 leave it in pickle for twelve hours, and serve with 

 fresh fennel. For salmon an grdtin, put the cold 

 pieces in a flat dish, season with salt and pepper, 

 and a little ketchup : sprinkle with grated Parmesan. 

 Take a frying pan, put it on a slow fire ; put a small 

 piece of butter into it, with fine bread crumbs ; make 

 them a light brown ; pour a little butter sauce over 

 the fish and cheese, and sprinkle bread crumbs over 

 them. Put it into the oven to heat, and brown with 

 a red-hot salamander. For kedgeree, boil half a 

 pound of rice : dry before the fire : boil two eggs for 

 ten minutes, peel and mince them. Heat a stewpan : 

 with a piece of butter put in the salmon, then the 

 rice and eggs. Season with salt and pepper : mix 

 lightly with a fork, and serve as hot as possible. 

 Tinned salmon comes in usefully for cakes, Mayon- 

 naise, curries, or kedgeree. And finally we may say a 

 good word for the lax, a Norwegian variation of Scotch 

 kipper, sent over in oil and hermetically sealed tins. 

 With slices of toast split and frizzled before a slow 

 fire, it makes a capital addition to a light luncheon. 



