|The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... ||
Food Map of England
- Lost Foods
- Classic Meals
- Curry Dishes
- Egg Dishes
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Preserves & Jams
- Puddings & Sweets
- Sweets and Toffee
Tweet Newcastle Potted Salmon
Flaked cooked salmon with sweet spices (pepper, mace, cloves, etc) sweetened with sugar, potted under clarified butter.
Original Receipt from 'The Whole Art of Curing' by James Robinson (Robinson 1847)
As formerly practised at Newcastle.
Take a salmon, split it at the back and through the belly, making two separate sides of it. Scale it very clean, and wipe it, but da not let water come near it. Lay fine salt upon it, letting it lie until melted away from it: then take pepper, mace, cloves, and a little brown sugar, which rub all over the red side, and then with a few bay leaves (cut in pieces) put it into a pan, with plenty of butter, out. of which the salt has been washed, to bake in a slow oven. When it is done, let the gravy be poured away, and take out the fish, lay it on a clean cloth to drain, put it into your pots, press it as close down as you possibly can, and pour clarified butter over it.
For other salmon dishes see: Salmon...
Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018