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Salmon, Potted (another way)
From Cassell's dictionary of cookery, 1892
Serves 2
Optional ingredients include bay-leaf, onion, and anchovies.
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 (another way).— Both dressed and undressed salmon may be potted. We first give a recipe for jjotting fresh salmon. Take a piece of salmon weighing about two l^ounds. Skin prid clean it thoroughly ; do not wash it, but wipe it with a dry cloth. Cut it into slices, and rub these with salt, then let them drain until dyy. Season with a table- spoonful of white pepper, half a salt-spoonful of cayenne, and half a salt-spoonful of powdered mace. Lay the salmon in a jar, cover it with four ounces of butter
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