Pot Salmon

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (12)
  1. Let your salmon be quite fresh, scale and wash it well, and dry it with a cloth.
  2. Split it up the back and take out the bone.
  3. Season it well with white pepper and salt, a little nutmeg and mace.
  4. Let it lie two or three hours.
  5. Put it in your pot, with half a pound of butter, tie it down.
  6. Put it into the oven, and bake it an hour.
  7. When it comes out, lay it on a flat dish, that the oil may run from it.
  8. Cut it to the size of your pots, lay it in layers till you fill the pot, with the skin upwards.
  9. Put a board over it, lay on a weight to press it till cold.
  10. Then pour over it clarified butter.
  11. When you cut it, the skin makes it look ribbed.
  12. You may send it to the table either cut in slices, or in the pot.
Original Text
To pot Salmon. LET your salmon be quite fresh, scale and wash it well, and dry it with a cloth, split it up the back and take out the bone, season it well with white pepper and salt, a little nutmeg and mace, let it lie two or three hours, then put it in your pot, with half a pound of butter, tie it down, put it into the oven, and bake it an hour, when it comes out, lay it on a flat dish, that the oil may run from it, cut it to the size of your pots, lay it in layers till you fill the pot, with the skin upwards, put a board over it, lay on a weight to press it till cold, then pour over it clarified butter; when you cut it, the skin makes it look ribbed, you may send it to the table either cut in slices, or in the pot.
Notes
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