Salmon Souchet. 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)

Two slices of salmon 11/2 ins. thick. ↝ Fish, salmon, raw [Fish]
Soak 1/2 hour in cold water in which is a dessertspoonful of salt. ↝ Salt, table, iodized [Spices and Herbs]
2 ladletfuls of first stock
1 ladletful of cold water ↝ Water, tap [Tap water]
6 peppercorns
2 cloves ↝ Garlic, raw [Vegetables and Vegetable Products]

Instructions (6)

Soak the salmon for 1/2 hour in cold water with a dessertspoonful of salt. Leave the skin on.
Put the salmon into a braising pan with 2 ladletfuls of first stock and 1 ladletful of cold water.
Add 6 peppercorns and 2 cloves.
Place the pan on the heat 1/2 hour before dinner (e.g., at 7 if dinner is at 8).
Let it first come to 1/2 the boil.
Cover the liquor in which it is cooked.

Original Text

Salmon Souchet. No. 2. (Isabella Emslie. 1894.)
This souchet is good the second day cold. Hand bread and butter to eat with it.
Two slices of salmon 1½ ins. thick. Soak ½ hour in cold water in which is a dessertspoonful of salt. The skin is left on. Put it into a braising pan with 2 ladletfuls of first stock, and 1 ladletful of cold water; 6 peppercorns and 2 cloves. Put on ½ hour before dinner (at 7, if dinner is at 8); let it first come to ½ the boil, lid * the liquor in which it is cooked.

Notes

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