To Collar Salmon
From The thorough good cook, 1895
Serves 4
The cooking liquor can be boiled with salt, vinegar, and bay leaves to preserve the fish.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 88. The excerpt below is the record exactly as published.
To Collar Salmon. Split, scale, and bone as much of the fish as will make a handsome collar of about six inches diameter. Season it 142 THE THOBOUGn GOOD COOK highly with beaten mace, cloves, pepper and salt, and having rolled it firmly up and bandaged it, bake it with vinegar and butter ; or simmer it in vinegar and water
Cook this with the app: pantry check, scaling, and the assistant.