Boiled Salmon
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States.
Associated with United States by the book is about Virginian cookery (Cooking, American -- Southern style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
Method
- After the fish has been cleaned and washed, dry it and sew it up in a cloth;
- lay it in a fish-kettle, cover with warm water, and simmer until done and tender.
- Meanwhile have ready in a saucepan one pint cream, two tablespoonfuls fresh butter, salt, pepper, minced parsley, and thyme;
- let it boil up once, not too quickly.
- Take the fish from the kettle, carefully unwrap it, lay it for a moment on a folded napkin to dry.
- Have ready a hot dish, lay the fish on it carefully, without breaking it, pour over the cream.
- Slice some hard-boiled eggs, and lay over the fish alternately with sliced lemon.
- Border the edges of the dish with curled parsley.--Mrs.
- S.
- T.
Plating
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