Cured or Salted Salmon
From Cassell's dictionary of cookery, 1892
Serves 4
Ensure the fish is kept covered with the liquor.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1665. The excerpt below is the record exactly as published.
Split open and bone the fish. Wipe it with a soft cloth, sprinkle salt over it, and leave it for twenty- four hours. Pour off the liquor, wipe the fish dry, cut it into pieces of a convenient size, rub these well with pounded saltpetre, and pack closely in a pot, with salt between the layei-s. If the salt is not dissolved in three or four days make a strong brine
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