627. Salmon in marinade

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (20)
marinade
alternative fish
for leftover fish
Instructions (6)
  1. In a stewpan have three onions cut in slices, as also a turnip, a carrot, a head of celery cut small, a good half handful of parsley, two bay-leaves, and two ounces of butter.
  2. Pass the whole ten minutes over a sharp fire.
  3. Then add a pint of vinegar, a blade of mace, half a dozen peppercorns, and one ounce of salt.
  4. Let simmer.
  5. Then add three pints of water, put in the salmon, which simmer gently about half an hour, and leave in the marinade until cold.
  6. Serve with a little of the marinade strained through a hair sieve in the dish.
Original Text · last edited 13 days ago
627. Salmon in marinade.—Have two good slices of salmon cut about four inches and a half in thickness, in a stewpan have three onions cut in slices, as also a turnip, a carrot, a head of celery cut small, a good half handful of parsley, two bay-leaves, and two ounces of butter; pass the whole ten minutes over a sharp fire, then add a pint of vinegar, a blade of mace, half a dozen peppercorns, and one ounce of salt; let simmer, then add three pints of water, put in the salmon, which simmer gently about half an hour, and leave in the marinade until cold, when serve with a little of the marinade strained through a hair sieve in the dish. Trout, mackerel, herrings, sprats, and fillets of sole or brill, are also very nice cooked in the same manner. A part of the above marinade may be made at any time, and almost any kind of fish remaining from a previous dinner may be done the same, and eaten cold.
Notes
—