Kippered Salmon
From A year's cookery, 1880
Serves 1
Hang unused salmon in a cool place. More should be procured when finished.
Presented as published in 1880. 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
- the salmon
- rub them over with oil or dissolved butter
- squeeze the juice of a lemon over
Method
Cut thin slices from the salmon and let them soak in cold water all night.
Wipe them dry, rub them with oil or dissolved butter, lay them on the fish gridiron, and broil over a bright fire for 8-10 minutes.
Rub with fresh butter, squeeze lemon juice over, and serve hot.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 17. The excerpt below is the record exactly as published.
Kippered Salmon. Remains of Potted Grouse. Hot Buttered Toast. Dry Toast. Brown and Wliite Bread and Butter. Milk Porridge. Scotch Collops. Macaroni Cheese. Boiled Brill. Roast Leg of Mutton. Yorkshire Pudding. Boiled Potatoes and Jeru¬ salem Artichokes. Cottage Plum Pudding. Cheese and Pulled Bread. Marketing. For the Day.— One pound and a half of Buttock Steak ( see January 1st) ; one good-sized. Brill. Brill and turbot are, as a rule, dear in winter. At the same time they may occasionally be obtained cheap. Brill does not possess the gelatinous fins and skin of the turbot, so highly prized by epicures. Its A YEAR'S COOKERY. 19 fins, instead of being regarded as choice morsels, are cut off before being cooked. Like the turbot, it should be of a yellowish tint, and should be chosen on account of its freshness. (See January 3rd.) Potatoes, Arti¬ chokes ; Macaroni ; six ounces of firm Beef Suet. For To-morrow.— Half a pound of Ba( on in rashers. (See January 3rd.) Buy a Saddle of Mutton with not very much fat on it, and ask the butcher to hang it till wanted. A saddle of mutton is generally spoken of as an ex¬ pensive joint. It is not a cheap one, but neither is it a very expensive one, if care is taken to procure it as lean as possible, that is, with as small an allow¬ ance of fat as can be. There is no question that it is an exceedingly delicious joint, and excellent soup may be made from the bones. Sea Biscuits. Breakfast. — Kippered Salmon. — Cut thin slices from the sal¬ mon, as many as are likely to be wanted, and let them soak in cold water all night. Wipe them dry, rub them over with oil or dissolved butter, lay them on the fish gridiron, and broil them over a bright fire for eight or ten minutes. Bub them over with fresh butter, squeeze the juice of a lemon over
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Cook this with the app: pantry check, scaling, and the assistant.