Potted Salmon

Ingredients

• Split, scale, and clean the salmon
• season with pounded mace, cloves, black pepper, and cayenne pepper
• cover with melted butter

Method

1. 1

   Split, scale, and clean the salmon, but do not wash; rub with salt, and drain off the moisture; season with pounded mace, cloves, black pepper, and cayenne pepper.

2. 2

   Cut the salmon into small pieces, lay them in a pan, and cover with melted butter.

3. 3

   Bake, drain from the fat, put the pieces into pots and cover with clarified butter.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 4. The excerpt below is the record exactly as published.

cover with melted butter ; bake for half an hour in a quick oven. When done take it out and place on a cloth to drain. Pack closely in a pot; melt the butter it was baked in, and pour it over the eel. POTTED HERRINGS Cut the heads off the herrings and lay in 12 COLD DISHES FOR fiOT WEATHER an earthen pot ; sprinkle a little salt between each layer; add cloves, mace, pepper, and sliced nutmeg ; fill up the vessel with vine- gar, water, and white wine; cover it and place in the oven. When cold take out the herrings and put into well-covered vessels. POTTED LOBSTER (1.) Parboil the lobster ; cut it into small pieces, and season with mace, white pepper, nutmeg, and salt ; press into a pot and cover it with buttef ; bake for half an hour ; put in the spawn. When cold take out the lob- ster and put it into covered vessels with a little of the butter ; beat the rest of the but- ter with some of the spawn, and cover the lobster with it. (2.) Take out the meat from the lobster without breaking; season with mace, nut- meg, white pepper, salt, and cloves. Put a little butter at the bottom of a pan, and lay the lobster over it, placing between the layers a few bay-leaves ; cover with butter, and bake in a slow oven ; when done strain, FISH 13 lay in potting-pans, and add the seasoning. When cold pour clarified butter over it. POTTED MACKEREL Clean, season, and bake the mackerel in a pan, with plenty of spices, bay-leaves, salt, and butter. When cold put them into a pot and cover with butter. P01*rED SALMON Split, scale, and clean the salmon, but do not wash ; rub with salt, and drain off the moisture ; season with pounded mace, cloves, black pepper, and cayenne pepper

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