To Boil Salmon
From Cookery and housekeeping, 1882
Serves 4
Slices of salmon should be cut an inch thick. Appropriate sauces are mayonnaise, tartar, or a little of the water in which it has been boiled.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 44. The excerpt below is the record exactly as published.
To boil Salmon. To every 3 lbs. of salmon put i lb. of salt and sufficient water to cover the fish with saltpetre in the proportion of \ oz. to a gallon of water
Cook this with the app: pantry check, scaling, and the assistant.