To Boil Salmon

Ingredients

• 4 oz. of salt
• cucumber
• oiled butter, lobster sauce, Tartar sauce, or plain melted butter and anchovy

Method

1. 1

   Scale and clean the salmon, ensuring all blood is removed.

2. 2

   Boil water with salt, then add the fish.

3. 3

   Cooking time varies by size.

4. 4

   Serve with cucumber and sauce options.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 21. The excerpt below is the record exactly as published.

To Boil Salmon. — Scale and clean the salmon with great care, and be especially careful to cleanse all the blood from the inside. Put 4 oz. of salt into each gallon of water and put it on the fire to boil, as salmon, unlike other fish, is cooked in boiling water to preserve the colour and set the curd. When the water boils put in the fish, and if it be a small one let it boil rather 26 l-'ISM. fast, but if it is thick let it only boil gently. Be quite sure it is suffi- ciently cooked before you send it to table : 2 to 3 lbs. will take about half an hour to cook, 8 to 10 lbs. one hour and a quarter, small or thin fish less time. Cucumber should be served with salmon, and for sauce either oiled butter, lobster sauce, Tartar sauce, or plain melted butter and anchovy

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