Boiled Salmon

Ingredients

• rub with salt
• rub with pepper
• one pint of sweet cream
• half a tea-spoonful of salt
• half a tea-spoonful of pepper
• one table-spoonful of butter
• one tea-spoonful of flour
• a little minced parsley

Method

1. 1

   Having had the salmon carefully dressed, wash it, wipe dry, and rub with salt and pepper; sew it up in a strong cloth, not too thick; put it into a fish-kettle, cover it well with cold water, and boil until thoroughly done, allowing fifteen minutes to each pound for cooking.

2. 2

   Make a cream-sauce, using one pint of sweet cream, half a teaspoonful of salt, half a teaspoonful of pepper, one tablespoonful of butter rolled in one teaspoonful of flour, and a little minced parsley; boil two or three minutes.

3. 3

   Take up the fish, being careful not to break it; place it on a heated dish, and pour over it the sauce; garnish it with parsley and two hard-boiled eggs cut in rings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 13. The excerpt below is the record exactly as published.

BOILED SALMON. Having had the salmon carefully dressed, wash it, wipe dry, and rub with salt and pepper; sew it up in a strong cloth, not too thick; put it into a fish-kettle, cover it well with cold water, and boil until thoroughly done, allowing fifteen minutes to each pound for cooking. Make a cream- sauce, using one pint of sweet cream, half a tea-spoonful of salt, half a tea-spoonful of pepper, one table-spoonful of butter rolled in one tea-spoonful of flour, and a little minced parsley

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