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Potted Salmon

Fish
North East

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.





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