Of preserving Salmon, and all Sorts of Fish the Jews' Way

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

For frying the fish

flour it ↝ Flour, 00 [Cereal Grains and Pasta]
yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a great deal of oil ↝ Oil, safflower [Fats and Oils]

For the pickle

the best white wine vinegar ↝ Vinegar, red wine [Spices and Herbs]
a great many cloves of garlick ↝ Garlic, raw [Vegetables and Vegetable Products]
shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
black and white pepper ↝ Spices, pepper, black [Spices and Herbs]
Jamaica and long pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
juniper berries ↝ Berries, NFS [Blueberries and other berries]
salt ↝ Salt, table, iodized [Spices and Herbs]
little saffron ↝ Spices, saffron [Spices and Herbs]

Spices to layer between fish

a large quantity of mace ↝ Spices, mace, ground [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
sliced nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a few bay leaves ↝ Spices, bay leaf [Spices and Herbs]

To serve with

oil ↝ Oil, safflower [Fats and Oils]
vinegar ↝ Vinegar [Mustard and other condiments]
shallot ↝ Shallots, raw [Vegetables and Vegetable Products]

Instructions (10)

Take either cod, salmon, or any large fish, cut off the head, wash it clean, and cut it in slices as crimp'd cod is, dry it very well in a cloth.
Flour it, and dip it in yolks of eggs, and fry it in a great deal of oil, till it is of a fine brown, and well done.
Take it out and lay it to drain, till it is very dry and cold.
Whitings, mackarel, and flat fish, are done whole.
When they are quite dry and cold, lay them in your pan or vessel, throw in between them a large quantity of mace, cloves, and sliced nutmeg, a few bay leaves.
Prepare your pickle: boil the best white wine vinegar with a great many cloves of garlick and shallot, black and white pepper, Jamaica and long pepper, juniper berries and salt.
When the garlic begins to be tender, the pickle is enough.
When the pickle is quite cold, pour it on your fish, and little oil on the top.
Observe, in the pickling of your fish, to have the pickle ready: first put a little pickle in; then a layer of fish; then pickle; then a little fish, and so lay them down very close, and to be well covered.
Put a little saffron in the pickle.

Original Text

Of preserving Salmon, and all Sorts of Fish the Jews' Way.
TAKE either cod, salmon, or any large fish, cut off the head, wash it clean, and cut it in slices as crimp'd cod is, dry it very well in a cloth; then flour it, and dip it in yolks of eggs, and fry it in a great deal of oil, till it is of a fine brown, and well done; take it out and lay it to drain, till it is very dry and cold. Whitings, mackarel, and flat fish, are done whole: when they are quite dry and cold, lay them in your pan or vessel, throw in between them a large quantity of mace, cloves, and sliced nutmeg, a few bay leaves; have your pickle ready, made of the best white wine vinegar, in which you must boil a great many cloves of garlick and shallot, black and white pepper, Jamaica and long pepper, juniper berries and salt; when the garlic begins to be tender, the pickle is enough: when it is quite cold, pour it on your fish, and little oil on the top. They will keep good a twelvemonth and are to be eat cold with oil and vinegar: they will go good to the East-Indies. All sorts of fish fried well in oil, eat very fine cold with shallot, or oil and vinegar. Observe, in the pickling of your fish, to have the pickle ready: first put a little pickle in; then a layer of fish; then pickle; then a little fish, and so lay them down very close, and to be well covered: put a little saffron in the pickle. Frying fish in common oil is not so expensive with care; for prevent use a little does; and if the cook is careful not to burn the oil, or black it, it will fry them two or three times.

Notes

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