Spiced Salmon

Ingredients

• six slices even, about an inch and a half in thickness
• a part of a blade of mace
• a bit of bay leaf
• one clove of garlic
• six whole peppercorns
• four cloves
• a little salt
• a thin slice of lemon
• equal parts of vinegar and water

Method

1. 1

   Cut from a medium-sized salmon six slices even, about an inch and a half in thickness.

2. 2

   Put a slice in an earthen crock, one wide enough to admit of the salmon being removed from it, when cooked, without breaking the slices.

3. 3

   Season it nicely with a part of a blade of mace, a bit of bay leaf, one clove of garlic, six whole peppercorns, four cloves, a little salt, and a thin slice of lemon.

4. 4

   Add another slice of salmon, and season in like manner, and repeat the process until all the slices are used.

5. 5

   Add equal parts of vinegar and water to cover the fish; set the crock (covered) in a saucepan of water, simmer three hours, and allow it to cool before uncovering.

Nutrition per serving

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 8. The excerpt below is the record exactly as published.

Spiced Salmon. — Cut from a medium- sized salmon six shces even, about an inch and a half in thickness. Put a slice in an earthen crock, one wide enough to admit of the salmon being removed from it, when cooked, without 30 BROILED YARMOUTH BLOATERS. breaking the slices. Season it nicely with a part of a blade of mace, a bit of bay leaf, one clove of garlic, six whole peppercorns, four cloves, a little salt, and a thin slice of lemon. Add an- other slice of salmon, and season in like manner, and repeat the process until all the slices are used. Add equal parts of vinegar and water

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