Collared Salmon

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 45 min Total: 45 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

A piece of salmon, say 3 lbs. ↝ Fish, salmon, raw [Fish]
a high seasoning of salt, pounded mace, and pepper ↝ Salt, table, iodized [Spices and Herbs]
a high seasoning of salt, pounded mace, and pepper ↝ Spices, mace, ground [Spices and Herbs]
a high seasoning of salt, pounded mace, and pepper ↝ Spices, pepper, black [Spices and Herbs]
water and vinegar ↝ Water, tap [Tap water]
water and vinegar ↝ Vinegar [Mustard and other condiments]
3 bay-leaves ↝ Spices, bay leaf [Spices and Herbs]
a good seasoning of salt ↝ Salt, table, iodized [Spices and Herbs]
whole pepper ↝ Spices, pepper, black [Spices and Herbs]

for preserving

the liquor in which it was cooked
a little more vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (5)

Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done.
Do not remove the lid.
Serve with melted butter or anchovy sauce.

for preserving

Boil up the liquor in which it was cooked, and add a little more vinegar.
Pour over when cold.

Original Text

COLLARED SALMON.

303. INGREDIENTS.—A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves.

Mode.—Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold.

Time.—3/4 hour, or rather more.

HABITAT OF THE SALMON.—The salmon is styled by Walton the "king of fresh-water fish," and is found distributed over the north of Europe and Asia, from Britain to Kamschatka, but is never found in warm latitudes, nor has it ever been caught even so far south as the Mediterranean. It lives in fresh as well as in salt waters, depositing its spawn in the former, hundreds of miles from the mouths of some of those rivers to which it has been known to resort. In 1859, great efforts were made to introduce this fish into the Australian colonies; and it is believed that the attempt, after many difficulties, which were very skilfully overcome, has been successful.

CRIMPED SALMON.

304. Salmon is frequently dressed in this way at many fashionable tables, but must be very fresh, and cut into slices 2 or 3 inches thick. Lay these in cold salt and water for 1 hour; have ready some boiling water, salted, as in recipe No. 301, and well skimmed; put in the fish, and simmer gently for 1/4 hour, or rather more; should it be very thick, garnish the same as boiled salmon, and serve with the same sauces.

Time.—1/4 hour, more or less, according to size.

Note.—Never use vinegar with salmon, as it spoils the taste and colour of the fish.

[Illustration: THE SALMON.]

THE SALMON TRIBE.—This is the Abdominal fish, forming the fourth of the orders of Linnaeus. They are distinguished from the other fishes by having two dorsal fins, of which the hindmost is fleshy and without rays. They have teeth both on the tongue and in the jaws, whilst the body is covered with round and minutely striated scales.

Notes

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