Crimped Salmon
From Modern cookery, in all its branches, 1884
Serves 6
The water should be well skimmed.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 81. The excerpt below is the record exactly as published.
CRIMPED SALMON. Cut into slices an inch and a half, or two inches thick, the body ol a salmon quite newly caught ,• throw them into strong salt and water as they are done, but do not let them soak in it ; wash them well, lay them on a fish-plate, and put them into fast boiling water, salted and well skimmed. In from ten to fifteen minutes they will be done. Dish them on a napkin, and send them very hot to table with lobster sauce, and plain melted butter ; or with the caper fish-sauce »f Chapter V. The water should be salted as for salmon boiled in the ordinary way
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.