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Crimp Salmon

A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).

A historical recipe

The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

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Ingredients

Method

  1. When the salmon is scaled and cleaned, take off the head and tail, and cut the body through into large slices.
  2. Throw them into a pan of pump water, sprinkle on a handful of bay salt, stir it about, and then take out the fish.
  3. Set on a deep stewpan, boil the head and tail whole, put in some salt, but no vinegar.
  4. When they have boiled ten minutes, skim the water clean, and put in the slices.
  5. When boiled enough, lay the head and tail in the dish, and the slices round;
  6. or either part may be dressed separately.