Boiled Salmon

Ingredients

• a fish
• a teaspoonful of rait
• serve with lobster, or anchovey, or draw butter sauce
• plain boiled or mashed potatoes

Method

1. 1

   Run a long needle with packthread through the tail, center, and head of the fish to form it like an S.

2. 2

   Put it in a fish-kettle with hot water to cover and salt.

3. 3

   Allow ten minutes gentle boiling for each pound of fish.

As published

This recipe was extracted from The housekeeper's companion (1883), page 80. The excerpt below is the record exactly as published.

Boiled Salmon. — Run a long needle with a packthread through the tail, centre and head of a fish, to bring it in the form of a letter S. Put it in a fish-kettle, with hot water to cover it, and a teaspoonful of rait (cut three or four slanting gashes in each side of the fish before making it into the form, otherwise the skin will break and disfigure it); allow ten min- utes gentle boiling for each pound of fish. Or a piece of a large fish may be boiled. Serve with lobster, or anchovey, or draw butter sauce, and plain boiled or mashed potatoes

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