Pickled Salmon
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
France
Known as a French recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 3 ingredients
- 7 pound salmon done
- 1 pint of vinegar
- 1 teaspoonful allspice
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Boil a 6 or 7 pound salmon done;
- put it into an earthen jar, after taking all the bones out without breaking it;
- put pepper and salt on it;
- 1 pint of vinegar, 1 teaspoonful allspice, 2 dozen grains of cloves, 1/2 dozen grains of black pepper, little red pepper;
- put all these in the vinegar and let come to a boil.
- Put in also 3 leaves of mace.
- Pour it all over the salmon and cover over tight.
- If made in the morning it will be fit to eat in the evening.
- Sturgeon can be made in the same way.
Plating
Cookware for this recipe
-
Saucepan