Pickled Salmon (Another Method)

Ingredients

• one ounce of mace
• one ounce of Jamaica pepper
• one ounce of cardamom seeds
• half an ounce of allspice
• a drachm of cloves
• half a pound of pounded bay-salt
• two grated nutmegs
• a very small quantity of dried and powdered mint
• a slice of fresh butter
• piece of salmon

Method

1. 1

   Rub each piece of salmon with the seasoning mixture.

2. 2

   Fry each piece in olive oil until golden brown.

3. 3

   Layer the fried salmon with fennel and tarragon in a stone jar, cover with vinegar and a layer of olive oil.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1677. The excerpt below is the record exactly as published.

a slice of fresh butter into it until dissolved, and pour it over the fish. Put it in a cool place till wanted. It will keep for some days if required. Xo. 2.. Put a whole fi-esh salmon or part of one into a large earthen jar, cover with equal parts of vinegar and water, add salt, cloves, peppercorns, and spices, as in the last recipe, and lay one or two bay-leaves on the top of the liquor. Bake the salmon in a moderate oven. When the flesh leaves the bone easily on being lightly pressed with the finger it is done enough. Leave the salmon in the liquor in which it was Ijaked, and set it in a cool place till wanted. If fresh vinegar is added, and the pickle is boiled every now and then, it will keep good for some time, and may be used again and again for the same pui-pose. No. 3. Split a salmon open down the backbone, and di%ide the flesh into pieces about five inches square. Sprinkle salt and pepper over the. pieces, and lay them in an earthen pan. Pour as much good vinegar over them as will cover them, set the lid on the pan, and put in a moderate oven. Bake tlie fish gently until (lone enough. Kee]) it under the pickle until it is wanted, and stn-ve with a small portion of the pickle in the dish with it. Salmon, Pickled (another way).— Cut the salmon across in slices about an inch and a half or two inches thick. Then rub each piece over with the following seasoning : — Pound one ounce each of mace, Jamaica pepper, and cardamom seeds, half an ounce of allspice, and a drachm of cloves ; mix these with half a pound of pounded bay-salt and two grated nut- megs. Add also a little pounded bay-leaf and a very small quantity of dried and powdered mint. Eub this seasoning well into every bit of salmon, then cover each piece with yolk of beaten egg, and strew seasoning over it again. | I'ill a small frying-pan half full of olive oil, and fry one piece of salmon

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