Pickled Salmon

Ingredients

• three pints of water
• a pint of vinegar
• two tablespoonfuls of chopped parsley
• two bay-leaves
• a slice of fresh butter
• a dessert-spoonful of salt
• a dozen peppercorns
• a blade of mace
• two or more thick slices of salmon

Method

1. 1

   Put the ingredients into a saucepan, stir briskly over a quick fire for eight or ten minutes.

2. 2

   Pour over them a pint of vinegar, add salt, peppercorns, and mace.

3. 3

   Simmer for a few minutes, then add three pints of water.

4. 4

   Boil the salmon gently until done, leave in the marinade till cold, and serve with a little of the strained pickle.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1673. The excerpt below is the record exactly as published.

wo table-spoon- fids of chopped parsley and two bay-leaves. Put these ingredients into a saucepan, with a slice of fresh butter, and stir briskly over a quick fire for eight or ten minutes. Pour over them a pint of vinegar, and add a dessert- spoonful of salt, a dozen peppercorns, and a blade of mace. Simmer the pickle for a few minutes, and add three pints of water. Put in two or more thick slices of salmon

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