Collared Salmon
From Cold dishes for hot weather, 1896
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 3. The excerpt below is the record exactly as published.
COLLABED SALMON Split, scale, and bone the salmon ; season with mace, cloves, pepper, and salt ; roll up in a cloth ; bake it with butter and vinegar
Cook this with the app: pantry check, scaling, and the assistant.