Salmon—Potted. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

a slice of salmon, previously boiled and cold ↝ Fish, salmon, raw [Fish]
3 whole anchovies
1/2 lb. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt and cayenne pepper to taste ↝ Salt, table, iodized [Spices and Herbs]
salt and cayenne pepper to taste ↝ Spices, pepper, red or cayenne [Spices and Herbs]
A little pounded mace may be added. ↝ Spices, mace, ground [Spices and Herbs]

Instructions (3)

Pound the anchovies in a mortar, then add salmon and butter and pound well again.
When all is well pounded and mixed, take it out, pass it through a wire sieve, and press into potted-meat dish with lid, and pour melted butter over it.
It is then ready for use.

Original Text

Salmon—Potted. No. 2. (Picnic Luncheon. Fas-na-darroch, 1878.)
Ingredients: a slice of salmon, previously boiled and cold; 3 whole anchovies, ½ lb. of fresh butter; salt and cayenne pepper to taste.
Pound the anchovies in a mortar, then add salmon and butter and pound well again.
When all is well pounded and mixed, take it out, pass it through a wire sieve, and press into potted-meat dish with lid, and pour melted butter over it. It is then ready for use.
A little pounded mace may be added.

Notes

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