216. Salmon, plain boiled

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

Salmon ↝ Fish, salmon, raw [Fish]
salt water ↝ Water, tap [Tap water]
parsley ↝ Parsley, raw [Not included in a food category]

for serving

lobster sauce ↝ Crustaceans, lobster, northern, raw [Finfish and Shellfish Products]
shrimp ditto
plain melted butter in a boat ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (9)

Prefer always dressing this fish in slices from an inch to two inches in thickness.
Boil it in plenty of salt water about twenty minutes.
The whole fish may be boiled, or the head and shoulders of a large fish, but they require longer boiling.
Salmon eats firmer by not being put into the water until boiling.
Dress the fish upon a napkin.
Serve with lobster sauce, shrimp ditto, or plain melted butter in a boat, with fresh sprigs of parsley boiled a few minutes in it.
A salmon weighing about ten pounds will require an hour’s gentle boiling.
A head and shoulders weighing six pounds, half an hour.
The remains may be dressed à la crême, as directed for the turbot.

Original Text

216. Salmon, plain boiled.—I prefer always dressing this fish in slices from an inch to two inches in thickness, boiling it in plenty of salt water about twenty minutes; the whole fish may be boiled, or the head and shoulders of a large fish, but they require longer boiling. Salmon eats firmer by not being put into the water until boiling. Dress the fish upon a napkin, and serve with lobster sauce, shrimp ditto, or plain melted butter in a boat, with fresh sprigs of parsley boiled a few minutes in it. A salmon weighing about ten pounds will require an hour’s gentle boiling; a head and shoulders weighing six pounds, half an hour; the remains may be dressed à la crême, as directed for the turbot.

Notes

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