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Salmon, Potted
From Cassell's dictionary of cookery, 1892
Serves 6
May be served in pieces or slices.
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 1680. The excerpt below is the record exactly as published.
Salmon, Potted.— Scale and dry a fresh salmon. Slit it down the back, take out the bone, and mix some grated nutmeg, mace, pepper, and salt,' and strew it over the fish. Let it lie two or three hours ; then lay it in a large pot or pan, put to it half a pound of butter
Cook this with the app: pantry check, scaling, and the assistant.