Salmon. No. 3.

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 12 days ago
Not a recipe
No
Ingredients (5)
pickle
fish
Instructions (4)
  1. Cut your fish into small slices, and clean them well from the blood, by wiping and pressing them in a dry cloth.
  2. Lay it in a kettle of boiling water, taking care not to break it.
  3. When nearly boiled, make a pickle as follows: two quarts of water, three quarts of rape vinegar; boil it with a little fennel and salt till it tastes strong; then skim it; let it cool.
  4. Lay the fish in a kettle, and pour the pickle to it pretty warm.
Original Text
Salmon. No. 3. Cut your fish into small slices, and clean them well from the blood, by wiping and pressing them in a dry cloth; afterwards lay it in a kettle of boiling water, taking care not to break it, and, when nearly boiled, make a pickle as follows: two quarts of water, three quarts of rape vinegar; boil it with a little fen[362]nel and salt till it tastes strong; then skim it; let it cool; lay the fish in a kettle, and pour the pickle to it pretty warm. The same process will do for sturgeon, excepting the fennel, and putting a little more salt, or for any other fish.
Notes
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