To dress a Whole Salmon for a large Company

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (2)

a handful of bay salt ↝ Spices, bay leaf [Spices and Herbs]
some salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (6)

When the salmon is scaled and gutted, take off the head and tail, cut the body through into slices an inch and a half thick, and throw them into a large pan of pump water.
When they are all put in, sprinkle a handful of bay salt upon the water, stir it about, and then take out the fish.
Set on a large deep stew-pan, boil the head and tail, but do not split the head, and put in some salt.
When they have boiled ten minutes, skim the water very clean, and put in the slices.
When they are boiled enough, take them out, lay the head and tail in a dish, and the slices round.
Serve it up with plain melted

Original Text

To dress a Whole Salmon for a large Company.
WHEN the salmon is scaled and gutted, take off the
head and tail, cut the body through into slices an inch and
a half thick, and throw them into a large pan of pump
water. When they are all put in, sprinkle a handful of
bay salt upon the water, stir it about, and then take out
the fish. Set on a large deep stew-pan, boil the head and
tail, but do not split the head, and put in some salt.---
When they have boiled ten minutes, skim the water
very clean, and put in the slices. When they are
boiled enough, take them out, lay the head and tail in a
dish, and the slices round. Serve it up with plain melt-
ed

Notes

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