To Pot Salmon

Ingredients

• a salmon
• salt, pounded mace, cloves, and black pepper
• oiled butter

Method

1. 1

   Split, scale, and clean the salmon.

2. 2

   Rub with salt and season.

3. 3

   Cut into pieces, cover with oiled butter, and bake.

4. 4

   Drain and store in potting cans covered with clarified butter.

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.

. Salmon Cutlets. French cooks dress slices of fresh salmon as cutlets " in curl paper," by seasoning them with mixed S2)ices, dipped in salad oil, and broiling them. 7. Cutlets of Salmon a la Maitre d'Hotel. Cut some slices of salmon into the shape of chops. Put them into a saute-pan with some clarified dripping or butter, pepper, and salt, and " toss " them, when dinner-time is come, over an equal fire. Drain the butter well, and dish the slices of salmon in a pyramid. For salmon you must not use any cream, as this fish is already heavy for the stomach. Put into a stew-pan three spoonfuls of brown sauce Avell reduced ; add to it a FISH. 143 thickening of one egg, and refine "witli a quarter of a pound of butter, some saltj a little cayenne, the juice of half a lemon, and some parsley chopped very line ; Avork the sauce very fine, and use as wanted. 8. To Fot Salmon. Split, scale, and clean by wiping, for water must not touch it. Rub with salt ; drain off the moisture, and season the salmon with pounded mace, cloves, and black j^epper. Cut it into shapely pieces; lay them in a pan, and cover them with oiled butter

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