Baked salmon, flaked and potted with sweet spices and clarified butter.
Original Receipt in 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807);
TO POT SALMON.
Take a large piece, scale and wipe, but do not wash it; salt very well; let it lie till the salt is melted and drained from it, then season it with beaten mace, cloves, and whole pepper: lay in a few bay leaves, put it close into a pan, cover it over with butter, and bake it; when well done, drain it from the gravy, put it into the pots to keep, and, when cold, cover it with clarified butter. In this manner any firm fish may be done.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY