Salmon au Court-Bouillon

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
For dressing the salmon
For the court-bouillon
For garnish
For sauce
Instructions (20)
  1. Wash and make your salmon very clean.
  2. Score the sides pretty deep, so it may take the seasoning.
  3. Dry and beat fine the mace, cloves, and nutmeg.
  4. Beat fine the black pepper.
  5. Mix the ground spices with the salt.
  6. Lay the salmon in a napkin.
  7. Season it well with the spice mixture.
  8. Cut some lemon-peel fine and chop parsley.
  9. Throw the lemon-peel and parsley over the salmon.
  10. Put about a pound of fresh butter, rolled in flour, into the notches on the salmon's sides.
  11. Roll the salmon up tight in the napkin.
  12. Bind it about with packthread.
  13. Put it into a fish-kettle just big enough to hold it.
  14. Pour in a quart of white wine, a quart of vinegar, and enough water to just cover and boil it.
  15. Set it over a quick fire and cover it close.
  16. Judge when it is done by the size of the salmon; it takes less time when ready.
  17. While the salmon cooks, prepare a clean napkin folded in the serving dish.
  18. When the salmon is cooked, turn it out of the boiling napkin onto the serving napkin in the dish.
  19. Garnish the dish with a good deal of parsley that has been stripped before the fire.
For sauce
  1. Serve with plain butter in a cup, or with horse-radish and vinegar.
Original Text
To dress Salmon au Court-Bouillon. AFTER having washed and made your salmon very clean, score the sides pretty deep, then it may take the seasoning, take a quarter of an ounce of mace, a quarter of an ounce of cloves, a nutmeg, dry them and beat them fine, a quarter of an ounce of black pep- per beat fine, and an ounce of salt. Lay the salmon in a napkin, season it well with this spice, cut some lemon-peel fine and parsley, throw it over, and in the notches put about a pound of fresh butter rolled in flour, roll it up tight in the napkin, and bind it about with packthread. Put it into a fish-kettle, just big enough to hold it, pour in a quart of white wine, a quart of vinegar, and as much water as will just boil it. Set it over a quick fire, cover it close; when it is enough, which you must judge by the bigness of your salmon, for it takes a shorter time till you are ready. Then have a clean napkin folded in the dish it is to lay in, turn it out of the napkin it was boiled in on the other napkin. Garnish the dish with a good deal of parsley stripped before the fire. For sauce have nothing but plain butter in a cup, or horse- radish and vinegar. Serve it up for a first course.
Notes
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