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The first known salmon receipt for salmon in an English cookbook is for 'Viande Cypre of Samoun', which may mean something like 'Salmon Meat Cyprus-style', though 'Cypre' is unclear. Minced salmon with rice flour, sugar and spices...

Original Receipt from 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)

Vyande Cypre of Samoun in the 'The Forme of Cury'
John Rylands Library, Manchester

Take Almandes and bray hem unblaunched. take calwar [2] Samoun and seeþ it in lewe water [3] drawe up þyn Almandes with the broth. pyke out the bones out of the fyssh clene & grynde it small & cast þy mylk & þat togyder & alye it with flour of Rys, do þerto powdour fort, sugur & salt & colour it with alkenet & loke þat hit be not stondyng and messe it forth.
[1] Samoun. Salmon.
[2] calwar. Salwar, No. 167. R. Holme says, "Calver is a term used to a Flounder when to be boiled in oil, vinegar, and spices and to be kept in it." But in Lancashire Salmon newly taken and immediately
    dressed is called Calver Salmon: and in Littleton Salar is a young salmon.
[3] lewe water. warm.

Original Receipt from 'Pot-Luck; or, The British Home Cookery Book' by May Byron (Byron 1914)

SALMON IN BROTH (Seventeenth Century) Boil it in wine, water, and vinegar till it be tender, then put it into a piece of butter, which will soak into the fish. Take it out and lay it on a napkin, and eat it with vinegar: you may also make an excellent sauce to it with butter and anchovies.

PICKLED SALMON (Essex) Boil the salmon in salted water, with two lumps of sugar and one gill of vinegar in it. Let it simmer until done. Then take it out and put into vinegar that has been well spiced with mixed pickling spice and a small piece of ginger. The vinegar must cover the fish. You can keep it thus until required.

ROLLED SALMON (Eighteenth Century) Take a side of salmon; when it is split, the bone taken out, and scalded, strew over the inside some pepper, salt, nutmeg, mace, a few chopped oysters, minced parsley, and bread crumbs. Roll it up tight, put it into a deep jar, and bake it in a quick oven. Pour a good Italian sauce over it before serving.

SALMON STEAK WITH CUCUMBER (Yorkshire) Scale the fish and cut some slices about one and a half inches thick, and wipe them perfectly dry. Allow two ounces of good butter, the strained juice of a lemon, and a teaspoonful of white wine, to each pound of fish. Rub the bottom of a stewpan well with butter and lay in the fish, straining the lemon juice over it; add a little salt. Lay over the fish a buttered paper, then put on the lid and allow twenty minutes for each pound of fish. When the fish is cooked, dish on a hot, dry dish. Garnish with little heaps of cucumber; round it strain the gravy from the stewpan, through a tammy; mix with it a tea-spoonful of finely chopped tarragon and chervil, and pour over fish.

See also:
Calvered Fish
Curried Fish
Jubilee Chicken
Newcastle Potted Salmon
Pickled Salmon
Potato Table Pasty
Red Herring
Salmon Pie
Shrimp and Anchovy

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