Another Way to Pot Salmon

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Seasoning
Instructions (13)
  1. Scale and clean your salmon down the back, dry it well, and cut it as near the shape of your pot as you can.
  2. Take out all the bones, cut off the fish below the fins, and cut off the tail.
  3. Season the scaly side first, lay that at the bottom of the pot, then rub the seasoning on the other side.
  4. Cover it with a dish, and let it stand all night.
  5. It must be put double, and the scaly side, top and bottom.
  6. Put butter bottom and top, and cover the pot with some stiff coarse paste.
  7. Three hours will bake it, if a large fish; if a small one, two hours.
  8. When it comes out of the oven, let it stand half an hour.
  9. Then uncover it, and raise it up at one end, that the gravy may run out.
  10. Then put a trencher and a weight on it to press out the gravy.
  11. When the butter is cold, take it out clear from the gravy, add some more to it, and put it in a pan before the fire.
  12. When it is melted, pour it over the salmon.
  13. And when it is cold, paper it up.
Original Text
Another Way to Pot Salmon. SCALE and clean your ſalmon down the back, dry it well, and cut it as near the ſhape of your pot as you can. Take two nutmegs, an ounce of mace and cloves beaten, half an ounce of white pepper, and an ounce of ſalt; then take out all the bones, cut off the fiſh below the fins, and cut off the tail. Seaſon the ſcaly ſide firſt, lay that at the bottom of the pot, then rub the ſeaſoning on the other ſide, cover it with a diſh, and let it ſtand all night. It muſt be put double, and the ſcaly ſide, top and bottom; put butter bottom and top, and cover the pot with ſome ſtiff courſe paſte. Three hours will bake it, if a large fiſh; if a ſmall one, two hours; and when it comes out of the oven, let it ſtand half an hour; then uncover it, and raiſe it up at one end, that the gravy may run out, then put a trencher and a weight on it to preſs out the gravy. When the butter is cold, take it out clear from the gravy, add ſome more to it, and put it in a pan before the fire; when it is melted, pour it over the ſalmon; and when it is cold, paper it up. As to the ſeaſoning of theſe things, it muſt be according to your palate, more or leſs. Note, Always take great care that no gravy or whey of the butter is left in the potting, if there is it will not keep.
Notes
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