Boiled Salmon

Ingredients

• A whole salmon is seldom sent to table
• six ounces of salt to each gallon of water

Method

1. 1

   Clean the salmon, cover with cold water and salt, bring to boil, skim, and simmer gently until done.

2. 2

   Serve garnished with lemon and parsley.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1660. The excerpt below is the record exactly as published.

boiled salmon. Free it from skin and bone, divide it into small pieces, and season one pound of it with a tea-spoonful of salt, half a tea-spoonful of white pepper, and a grain of cayenne. Butter a shallow pie-dish, and spread over the bottom a layer of potatoes which have been mashed lightly with a little butter, milk, and the yolk of an egg. Put the pieces of fi.sh on the potato, moisten with any fish sauce that may be left, and cover with another layer of potato. Eough the top of 54 the pie with a fork, and put it in a brisk oven till the surface is brightly browned and the pie is quite hot. Serve it in the dish in which it was baked. Time to bake, about half an hour. Probable cost, Is. 6d. Sufficient for four or five persons. Salmon, Baked. — Cut the fish into slices three-quarters of an inch thick. Wash it lightly in salted v/ater, and dry it in a cloth. Take three-quarters of a pint of good melted butter, mix with it a pinch of cayenne, a table-spoonful of ketchup, a glassful of port, and one boned anchovy. Stir the sauce over the fire till the anchovy is dissolved, and strain it over the fish. Cover the dish, and put it into a moderately- heated oven. When done enough, serve in a hot dish, with the sauce poured round the salmon. Time to bake, about three-quarters of an hour. Probable cost, salmon, from Is. per pound. Salmon, Baked (another way). — Take a moderate-sized salmon, scale and clean it, and wipe it dry. Rub it well inside and out with a mixture of pepper and salt, and fill it with a little good veal forcemeat. Sew the body up securely with soft cotton to keep in the force- meat. Lay a stand, such as is used to bake meat upon, in a dripping tin large enough to hold the fish ; put the salmon upon it, dredge with flour, and put little pieces of butter here and there upon it. Pour a little water into the tin, and bake the fish in a well-heated oven. When the flesh will leave the bone easily, if l^ressed with the finger, it is done enough. Send boiled potatoes to table with the fish, and serve melted butter, flavoured with lemon-juice, in a tureen. Time to bake a moderate-sized fish, one hour. Probable cost, 1 s. or more per pound. Sufiicient for six or eight jiersons. Salmon, Baked, with Caper or Tomato Sauce. — Take two slices from the middle of a moderate-sized salmon. Wash them lightly in salted water, and dry them ijerfectlj' in a clean cloth. Sprinkle a little pepper, salt, and grated nutmeg over them, and, if liked, add a shallot or two or three spring onions finely minced. Place the slices of salmon side by side in a baking-dish, laj' three ounces of butter in small pieces here and there upon them, and put the dish into a moderately-heated oven. Baste the fish frequently, and when it is done enough drain it, lay it upon a dish, pour a small portion of caper sauce or tomato sauce over it, and send more to table in a tureen. Tomato sauce is par- ticularly to be recommended for salmon dressed in this way. Time to bake, about three-quarters of an hour. Probable cost, salmon, from Is. per pound. Sufiicient for five or six persons. Salmon, Boiled. — The middle cut of the salmon is the best. A whole salmon is seldom sent to table unless the party be large. Scrape the scales carefully, cut off the fins and gills, and cleanse the fish thoroughly from blood. Put as much cold water into the fish-kettle as will entirely cover the fish, and with it six ounces of salt to each gallon of water

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