Salmon Caveach
From Cassell's dictionary of cookery, 1892
Serves 2
Time to broil the salmon is half an hour.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1663. The excerpt below is the record exactly as published.
Salmon Caveach.— Take one or more slices of salmon an inch thick, and broil these according- to the directions already given. Let them cool, then put them into an earthen pan, and pour over the fish as much vinegar as will entirely cover it. The vinegar should have been boiled with two heads of shallots, two cloves, a small blade of mace, a quarter of an ounce of whole pepper, and a little salt to each quart. Pour over the top as much oil as will cover the vinegar
Cook this with the app: pantry check, scaling, and the assistant.