Salmon, Soused

Ingredients

• three pounds of cold dressed salmon
• a pint of cold vinegar
• half a pint of water
• an inch of whole ginger
• a tea-spoonful of peppercorns
• three cloves
• a blade of mace
• a pinch of cayenne
• a tea-spoonful of salt

Method

1. 1

   Put the salmon in a deep dish.

2. 2

   In a saucepan, combine vinegar, water, ginger, peppercorns, cloves, mace, cayenne, and salt.

3. 3

   Bring to a boil and let it boil for 10 minutes.

4. 4

   Pour the cooled mixture over the salmon and let it sit in a cool place for several hours.

5. 5

   Serve with some of the pickle.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1685. The excerpt below is the record exactly as published.

Salmon, Soused.— Put say three pounds of cold dressed salmon into a deep dish. Put a pint of cold vinegar into a saucepan with half a pint of water. Add an inch of whole ginger, a tea-spoonful of peppercorns, three cloves, a blade of mace, a pinch of cayenne, and a tea-spoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.