PICKLED SALMON

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

Source: The Book of Household Management
Time: Cook: 10 min Total: 720 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

Salmon, 1/2 oz. of whole pepper, 1/2 oz. of whole allspice, 1 teaspoonful of salt, 2 bay-leaves, equal quantities of vinegar and the liquor in which the fish was boiled. ↝ Fish, salmon, raw [Fish]
1/2 oz. of whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
1/2 oz. of whole allspice ↝ Spices, allspice, ground [Spices and Herbs]
1 teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
2 bay-leaves ↝ Spices, bay leaf [Spices and Herbs]
equal quantities of vinegar and the liquor in which the fish was boiled. ↝ Vinegar [Mustard and other condiments]

Instructions (5)

Mode

After the fish comes from table, lay it in a nice dish with a cover to it, as it should be excluded from the air, and take away the bone.
Boil the liquor and vinegar with the other ingredients for 10 minutes.
Let it stand to get cold.
Pour it over the salmon.
In 12 hours this will be fit for the table.

Original Text

PICKLED SALMON.

308. INGREDIENTS.—Salmon, 1/2 oz. of whole pepper, 1/2 oz. of whole allspice, 1 teaspoonful of salt, 2 bay-leaves, equal quantities of vinegar and the liquor in which the fish was boiled.

Mode.—After the fish comes from table, lay it in a nice dish with a cover to it, as it should be excluded from the air, and take away the bone; boil the liquor and vinegar with the other ingredients for 10 minutes, and let it stand to get cold; pour it over the salmon, and in 12 hours this will be fit for the table.

Time.—10 minutes.

TO CURE SALMON.—This process consists in splitting the fish, rubbing it with salt, and then putting it into pickle in tubs provided for the purpose. Here it is kept for about six weeks, when it is taken out, pressed and packed in casks, with layers of salt.

Notes

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