Salmon with Pickle Sauce
From Common-sense papers on cookery, 1880
Use pickles with cucumber predominating.
Presented as published in 1880. 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 Common-sense papers on cookery (1880) by A. G. Payne, page 92. The excerpt below is the record exactly as published.
Cut the cold salmon into pieces about three or four inches long and one and a half inches square, and simply warm these pieces up in some good strong brown gravy to which o 226 Common-sense Cookery. has been added about half a tea-spoonful of Worcester sauce, and about half a tea-cupful of mixed hot pickles in which cucumber, as indeed it generally does, slightly preponderates ; take also care to have three or four chillies with it. Have the gravy a dark colour and well thickened, so that the pieces of salmon may be covered with it ; a little arrowroot
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