Salmon boiled

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

for boiling salmon

plain salted water ↝ Water, tap [Tap water]
two table-spoonfuls of French vinegar
a dessert-spoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
some slices of carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
leek ↝ Leeks [Onions]
a bunch of herbs
about eight peppercorns

for serving

sliced cucumber ↝ Cucumber, raw [Other vegetables and combinations]

Instructions (9)

Scale and cleanse the fish.
Roll the salmon when cleaned in a piece of buttered muslin.
Put the salmon in a stewpan with enough liquid to cover it.
For the liquid, take boiling water, allowing two table-spoonfuls of French vinegar and a dessert-spoonful of salt to each quart of water, some slices of carrot, onion, turnip, celery, leek, a bunch of herbs and about eight peppercorns.
Let this all boil up.
Lay in the fish.
Let it cook ten minutes for each pound.
When done take it up, dish it nicely, and serve with either Hollandaise, Verte, Lobster, Chauron, Anchovy cream, or any sauce you choose.
Hand round sliced cucumber with the salmon.

Original Text

Salmon boiled.
(Saumon Bouilli.)

Scale and cleanse the fish and either boil it in plain salted water or in the following court bouillon.

Roll the salmon when cleaned in a piece of buttered muslin and put it in a stewpan with enough liquid to cover it. For this purpose take boiling water, allowing two table-spoonfuls of French vinegar and a dessertspoonful of salt to each quart of water, some slices of carrot, onion, turnip, celery, leek, a bunch of herbs and about eight peppercorns. Let this all boil up, then lay in the fish, and let it cook ten minutes for each pound. When done take it up, dish it nicely, and serve with either Hollandaise, Verte, Lobster, Chauron, Anchovy cream, or any sauce you choose. Hand round sliced cucumber with the salmon.

Notes

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