Pickled Salmon

Ingredients

• a whole salmon weighing about twelve pounds
• a glass of vinegar
• plenty of salt
• half a pint of oil
• a tablespoonful of pepper-corns
• six cloves
• two bay-leaves
• the peel of two lemons

Method

1. 1

   Clean and simmer salmon in salt water and vinegar for fifty minutes.

2. 2

   Cool in the liquor, then pour over a mixture of vinegar, oil, pepper-corns, cloves, bay-leaves, and lemon peel.

3. 3

   Let steep for four hours, basting often, and serve decorated.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 78. The excerpt below is the record exactly as published.

PICKLED SALMON. Clean, wash, and wipe a whole salmon weighing about twelve pounds, tie the head with a string and simmer very gently in the fish-kettle on the drainer for fifty minutes in plenty of salt water and a glass of vinegar, or better still with " Court Bouillon " (No. 392). After which, if the fish is cooked in a '* Court Bouillon," remove the fish-kettle to a cool place, leaving the salmon in it until it is cold. If boiled in water, drain the fish when cooked, and slide it very carefully from the strainer into a deep oval dish ; and then in either case pour over it a well-beaten mixture composed of a bottle of vinegar, half a pint of oil properly seasoned with salt, a tablespoonful of pepper-corns, six cloves, two bay-leaves, and the peel of two lemons

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