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To boil Fresh Salmon

A historical recipe from The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm, by Richard Bradley.

A historical recipe

The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm, by Richard Bradley. Project Gutenberg eBook #7262.

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 Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm, by Richard Bradley. Digitised by Project Gutenberg, eBook #7262 (https://www.gutenberg.org/ebooks/7262). 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. If you have fresh Salmon, you wash it with Salt and Water, and according to the Fashion, leave all the Scales on, though some take them off, to prevent that trouble at the Table;
  2. for the Skin of the Salmon.
  3. is the fattest part of the Fish, and is liked by most People.
  4. Lay your Fish thus prepared, into the Pan, where you boil it, and pour in Water, with a sixth part of Vinegar, a little Salt, and a stick of Horse-Radish;
  5. this should be boiled pretty quick: thus far for boiling fresh Salmon.
  6. The grand Sauce for it you will see at the end of these Receipts, for preparing the several sorts of Fish for the Bisque but if it is served alone, then let the Sauce be as follows.
  7. Take a Pint of Shrimps, a Pint of Oysters and their Liquor, and half a Pint of pickled Mushrooms;
  8. or else take Shrimps, and the Bodies of two middling Sea-Crabs, or of a couple of Lobsters, the Tail of the Lobsters to be cut in Dice, but use which you have by you.
  9. If you have Oysters, stew them a little, in their own Liquor, with some Mace, and whole Pepper, then lay by the Oysters, and put Mushroom Pickle to the Liquor, and dissolve two Anchovies in it;
  10. then melt what quantity of Butter you think fit, and mix your prepared Liquor with it, adding a little White Wine, or that may be left out.
  11. I should take notice, that just before you melt your Butter, put your Oysters, Shrimps, and Mushrooms, &c.
  12. into your prepared Liquor to boil up, and then mix all together.
  13. Note, The Bodies of the Crabs being well stirred in the Liquor, will thicken it, and render the whole very agreeable.