To Boil Salmon Crimp
From The cook and housewife's manual (1847).
A historical recipe
The cook and housewife's manual, by C. I. (Christian Isobel) Johnstone (1847).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
Ingredients 1 ingredient
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- This makes a very handsome dish, and is the way which salmon is usually dressed in places near the fisheries, where the fish is obtained quick ;
- and also at the most fashionable English tables.
- The fish must be cleaned and scaled or not, without much cutting up the breast.
- Cut off the head, with about two inches of the neck ;
- and the tailfin with the same quantity of fish along with it.
- Cut as many circular fillets of the salmon as you wish for, (according to the size of the fish and the number of the company,) of about three or four inches thick ;
- — the opening sauce thickens as well as reduces.
- It is best managed where there is a steam range or hot plate, hut may do by the fire.
- This is the hest manner of re- warming turtle-soup : as the thick part is always at the hottom of the stew-pan, this method prevents it from huming, and keeps it always ffood.
- The Maria Balnea^ for the reasons given above, does well for melting glaze, or heating up sauces.
- of these slices, whence the entrails have been taken, must be thoroughly cleaned.
- Thi*ow the whole into cold water made brackish with salt and saltpetre, as above directed.
- Place the head and tail on the strainer, and put tliem in a fish-kettle of boiling water, with a handful of salt and some vinegar — ^though vinegar hurts the colour.
- Let this boil five minutes ;
- lift the strainer, and lay on the slices ;
- take off whatever scum arises.
- Boil from fifteen to twentyfive minutes, according to the thickness.
- Place the head and tail on end on a napkin, in the middle of the fish-plate, and dish the slices neatly round them, or, at choice, dish, by laying the fish in its natural shape as French cooks do.
- Sauce and Garnishing as in the last receipt.
- This is boilecl salmon in its utmost perfection.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Sieve
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Kettle