Salmon to dry

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Cut the fish down, take out the inside and roe.
  2. Rub the whole with common salt, after scaling it; let it hang to drain twenty four hours.
  3. Pound three or four ounces of saltpetre, according to the size of the fish, two ounces of bay salt, and two ounces of coarse sugar.
  4. Rub these, when mixed well, into the Salmon, and lay it on a large dish or tray two days.
  5. Then rub it well with common salt, and in twenty four hours more it will be fit to dry.
  6. Dry it well after draining.
  7. Either hang in a wood chimney, or in a dry place, keeping it open with two small sticks.
Original Text
Salmon to dry. Cut the fish down, take out the inside and roe. Rub the whole with common salt, after scaling it; let it hang to drain twenty four hours. Pound three or four ounces of saltpetre, according to the size of the fish, two ounces of bay salt, and two ounces of coarse sugar: rub these, when mixed well, into the Salmon, and lay it on a large dish or tray two days, then rub it well with common salt, and in twenty four hours more it will be fit to dry: but you must dry it well after draining. Either hang in a wood chimney, or in a dry place, keeping it open with two small sticks.
Notes
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