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Salmon Marinaded
From Cassell's dictionary of cookery, 1892
Serves 6
This marinade can be used for preserving salmon.
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 1673. The excerpt below is the record exactly as published.
Salmon, Marinaded.— No. i. Cut three moderate-sized onions in slices, and chop into small pieces a turnip, a carrot, and three or four outer sticks of celery. Add two 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
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