Salmon. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (13)
Instructions (8)
  1. Cut off the head of the fish, take out the intestines, but do not slit the belly; cut your pieces across, about two or three inches in breadth; take the blood next to the back clean out: wash and scale it;
  2. Put salt and water over the fire, and a handful of bay leaves; put in the salmon, and, when it is boiled, take it off and skim it clear.
  3. Take out the pieces with a skimmer as whole as you can; lay them on a table to drain; strain a handful of salt slightly over them; when they are cold, stick some cloves on each side of them.
  4. Take a cask, well washed, and seasoned with hot and cold water, three or four days before you use it; put in the pickle you boiled your salmon in hot, some time before you use it;
  5. Take broad mace, sliced nutmeg, white pepper, just bruised, and a little black; mix the pepper with salt, sufficient to season the salmon;
  6. Strew some pepper, salt, and bay-leaves, at the bottom of the cask; then put in a layer of salmon, then spice, salt, bay-leaves, and pepper, as before, until the cask is full.
  7. Put on the head, and bore a hole in the top of it; fill up the cask with good white wine vinegar, cork it, and, in two or three days, take out the cork and put more vinegar, and the fat will come out; do so three or four times; then cut off the cork, and pitch it;
  8. If it be for present use, put it in a jar, closely covered.
Original Text
Salmon. No. 1. Cut off the head of the fish, take out the intestines, but do not slit the belly; cut your pieces across, about two or three inches in breadth; take the blood next to the back clean out: wash and scale it; then put salt and water over the fire, and a handful of bay leaves; put in the salmon, and, when it is boiled, take it off and skim it clear. Take out the pieces with a skimmer as whole as you can; lay them on a table to drain; strain a handful of salt slightly over them; when they are cold, stick some cloves on each side of them. Then take a cask, well washed, and seasoned with hot and cold water, three or four days before you use it; put in the pickle you boiled your salmon in hot, some time before you use it; then take broad mace, sliced nutmeg, white pepper, just bruised, and a little black; mix the pepper with salt, sufficient to season the salmon; strew some pepper, salt, and bay-leaves, at the bottom of the cask; then put in a layer of salmon, then spice, salt, bay-leaves, and pepper, as before, until the cask is full. Put on the head, and bore a hole in the top of it; fill up the cask with good white wine vinegar, cork it, and, in two or three days, take out the cork and put more vinegar, and the fat will come out; do so three or four times; then cut off the cork, and pitch it; if it be for present use, put it in a jar, closely covered.
Notes
—