Pickled Salmon

Ingredients

• salmon
• bay-leaves
• pepper corns
• a pint of vinegar
• salt

Method

1. 1

   Boil the salmon as directed, then take it out and boil the liquor with bay leaves, peppercorns, and salt.

2. 2

   Add vinegar when cold and pour it over the fish.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 433. The excerpt below is the record exactly as published.

SALMON, to Choose. — If new, the flesh is of a fine red (the gills parti- cularly), the scales bright, and the whole fish stiff. When just killed, there is a whiteness between the flakes which gives great firmness ; by keeping, this melts I down, and the fish is more rich. The Thames salmon bears the highest price, that caught in the Severn is next in oodness, and is even preferred by some, mall heads, and thick in the neck, axe best. SALMON, to Boil. — Clean it carefully, boil it gently with salt and a little horse radish ; take it out of the water as soon as done, Let the water be warm If Use fish be split. If under- SAJL 34& SAL done It Is very unwholesome. Serve with shrimp, lobster, or anchovy sauce, and fennel and butter. Time from 15 to 20 minutes, according to size. SALMON, to Broil. — Cut slices an inch thick, and season with pepper and salt ; lay each slice in half a sheet of white paper well buttered, twist the ends of the paper, and broil the slices over a slow fire 6 or 8 minutes. Serve in the paper with anchovy-sauce. SALMON, Collared. -Split such a part of the fish as may be sufficient to make a handsome roll, wash and wipe it, and having mixed salt, white pepper, pounded mace, and Jamaica pepper, in quantity to season it very high, rub it inside and out well. Then roll it tight and bandage it, put as much water and one third vinegar as will cover it, with bay-leaves, salt, and both sorts of pep- per. Cover close, and simmer till done enough. Drain and boil quick the liquor and put on when cold. Serve with fen- nel. It is an elegant dish, and ex- tremely good. SALMON, Dried. — Pull some Into flakes ; have ready some eggs boil- ed hard, and chopped large ; put both Into half a pint of thin cream, and 2 or a ozs. of butter rubbed with a teaspoon- fill of flour ; skim and stir it till boiling / hot ; make a wall of mashed potatoes round the inner edge of a dish, and pour the above into it. SALMON, to Dry. — Cut the fish dowu, take out the inside and roe. Rub the whole with common salt after scaling it ; let it hang 24 hours to drain. Pound 3 or 4 ozs. of saltpetre, accord- ing to the size of the fish ; 2 ozs. of bay- salt, and 2 ozs. of coarse sugar ; rub these, when mixed well, into the sal- mon, and lay it on a large dish or tray 2 days, then rub it with common salt, and in 24 hours more it will be fit to dry ; wipe it well after draining. Hang it either in a wood chimney, or in a dry place ; keeping it open with two small sticks. Dried salmon is eaten broiled in paper, and only just warmed through ; egg- sauce and mashed potatoes with it ; or it may be boiled, especially the bit next the head. SALMON, to Marinate.— Cut the salmon in slicf* ; take off the skin, and take out the middle bone ; cut each slice asunder ; put into a saucepan and season with salt, pepper, 6 cloves, a sliced onion, some whole chives, a little sweet basil, parsley, and a bay leaf; then squeeze in the juice of 3 lemons, or use vinegar. Let the salmon lie in the marinade for 2 hours ; take it out ; dry with a cloth ; dredge with flour, and fry brown in clarified butter ; then lay a clean napkin in a dish ; lay the slices upon it ; garnish with fried parsley. SALMON, to Pickle. — Boil as before directed, take the fish out, and boil the liquor with bay-leaves, pepper corns, and salt ; add vinegar, when cold, and pour it over the fish. SALMON, to Pickle. — Alter scaling and cleaning, split the salmon, and divide into such pieces as you choose ; lay it in the kettle to fill the bottom, and as much water as will cover it ; to 3 quarts put a pint of vinegar

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