Salmon boiled.—(No. 162.)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

spring-water enough to well cover the salmon ↝ Water, tap [Tap water]
a handful of salt ↝ Salt, table, iodized [Spices and Herbs]
the liver ↝ Duck, domesticated, liver, raw [Poultry Products]
Lobster Sauce, No. 284. ↝ Crustaceans, lobster, northern, raw [Finfish and Shellfish Products]
equal portion of vinegar and pump-water, and a little salt ↝ Vinegar [Mustard and other condiments]
equal portion of vinegar and pump-water, and a little salt ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (7)

Put on a fish-kettle, with spring-water enough to well cover the salmon you are going to dress, or the salmon will neither look nor taste well:
Boil the liver in a separate saucepan.
When the water boils, put in a handful of salt:
Take off the scum as soon as it rises; have the fish well washed; put it in, and if it is thick, let it boil very gently.
Salmon requires almost as much boiling as meat; about a quarter of an hour to a pound of fish: but practice only can perfect the cook in dressing salmon.
A quarter of a salmon will take almost as long boiling as half a one: you must consider the thickness, not the weight: ten pounds of fine full-grown salmon will be done in an hour and a quarter.
If you have any left, put it into a pie-dish, and cover it with an equal portion of vinegar and pump-water, and a little salt: it will be ready in three days.

Original Text

Salmon180-* boiled.—(No. 162.)

Put on a fish-kettle, with spring-water enough to well cover the salmon you are going to dress, or the salmon will neither look nor taste well: (boil the liver in a separate saucepan.) When the water boils, put in a handful of salt:[181] take off the scum as soon as it rises; have the fish well washed; put it in, and if it is thick, let it boil very gently. Salmon requires almost as much boiling as meat; about a quarter of an hour to a pound of fish: but practice only can perfect the cook in dressing salmon. A quarter of a salmon will take almost as long boiling as half a one: you must consider the thickness, not the weight: ten pounds of fine full-grown salmon will be done in an hour and a quarter. Lobster Sauce, No. 284.

Obs. The thinnest part of the fish is the fattest; and if you have a “grand gourmand” at table, ask him if he is for thick or thin.

The Thames salmon is preferred in the London market; and some epicures pretend to be able to distinguish by the taste, in which reach of the river it was caught!!!

N.B. If you have any left, put it into a pie-dish, and cover it with an equal portion of vinegar and pump-water, and a little salt: it will be ready in three days.

Notes

—