Boiled Salmon

Ingredients

• Select a piece from the middle cut of salmon, say 2 or 3 pounds.
• 13^2 t salt
• i T vinegar or lemon juice
• for each 2 quarts of water

Method

1. 1

   Lower the fish into hot water; bring quickly to boiling point, then let simmer until the flesh separates from the bones, about 5 to 8 minutes per pound.

2. 2

   Drain when done.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 76. The excerpt below is the record exactly as published.

BOILED SALMON — EGG SAUCE MASHED POTATOES CARROTS IN TURNIP CUPS PRUNE BLANC MANGE Boiled Salmon In cooking fish in boiling liquid two things must be kept in mind, appearance and nutritive value. Cold liquid draws out the juices, while plunging the fish in boiling liquid causes the skin to contract and crack. Consequently a medium course must be pursued. Select a piece from the middle cut of salmon, say 2 or 3 pounds. Lower the fish fastened on a fish rack, or in the absence of this utensil, in a frying basket, or wrapped in a piece of cheese cloth, into hot water ; bring quickly to the boiling point ; then let simmer until the flesh separates readily from the bones, and no longer. After the simmer- ing begins the cooking will take from 5 to 8 m per pound, according to the thickness of the fish. Let the liquid just cover the fish; add 13^2 t salt and i T vinegar or lemon juice for each 2 quarts of water

Cook this with the app: pantry check, scaling, and the assistant.