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Salmon Pickled
From Cassell's dictionary of cookery, 1892
Serves 1
Will keep for several days.
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 1677. The excerpt below is the record exactly as published.
Salmon Pickle). Salmon, Pickled. — A whole salmon or part of one may be pickled, and will form a handsome dish, or, if preferred, the remains of cold boiled salmon may be preserved in this way. Recipes are given for both methods. No. 1. Clean, scale, and boil a moderate-sized salmon in the usual way ; drain it, and let it cool. Take equal parts of the water in which it was boiled and of good vinegar : let there be altogether as much liquor as will cover the fish. Put it into a sauce23an with a dozen cloves, a blade of mace, a tea-spoonful of peppercorns, and a tea-spoon- ful of whole allspice; let it boil; skim it, stir a slice of fresh butter
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Cook this with the app: pantry check, scaling, and the assistant.