Boiled Salmon

Ingredients

• the fish
• a handful of salt
• a pint of cream
• a large spoonful of butter
• a little salt
• a little chopped parsley
• a half gill of the water

Method

1. 1

   Wrap the washed salmon in a clean linen cloth and secure it.

2. 2

   Place in a fish-kettle covered with cold salted water and boil slowly for about 15 minutes per pound.

3. 3

   Prepare a cream sauce with heated cream, butter, salt, parsley, and fish water.

4. 4

   Pour over the salmon and garnish with parsley and egg yolks.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 12. The excerpt below is the record exactly as published.

a little chopped parsley, and heat in a vessel of boil- ing water; add the gravy from the dish and boil up once to thick- en. Place the fish in a hot dish, and pour over the sauce. Garnish with a wreath of crimson nasturtium-blooms and dainty sprigs of parsley, on the edge of the dish. BOILED SALMON. (Fresh.) Wrap the fish, when you have washed and wiped it, in a clean linen cloth — not too thick — baste it up securely, and put it in a fish-kettle. Cover with cold water in which has been melted a handful of salt. Boil slowly, allowing about quarter of an hour to each pound. When the time is up, rip open the cover of the cloth and test the salmon with a fork. If it penetrates easily, it is done; if not, hastily pin up the cloth and cook a lit- tle longer. Skim off the scum as it rises to the top. Have ready in another sauce-pan a pint of cream, or half milk and half cream will do, which has been heated in a vessel set in boiling water; stir into this a large spoonful of butter, a little 'salt and chopped parsley, and a half gill of the water

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