Friday, January 7, 2011

Collared Salmon




Ingredients:- 

  • A piece of salmon, say 3 lbs., 
  • a high seasoning of salt, 
  • pounded mace, and pepper; 
  • water and vinegar, 
  • 3 bay-leaves. 


Mode:- 

  • Split the fish; scale, bone, and wash it thoroughly clean; 
  • wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; 
  • lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); 
  • add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. 
  • Do not remove the lid. 
  • Serve with melted butter or anchovy sauce. 
  • For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. 
  • Pour over when cold. 


Time. 3/4 hour, or rather more.

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