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American cookbook, ca. 1850
Page 38
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35 To Pot Salmon Take a side of Salmon, scale and wipe it clean, but not wash it. Salt it pretty well, let it stand, till, the salt is melted and drained from it, season it with Mace, Beat, put it in the pot you bake it in, with two Onions, and Cloves, two or three Bay Leaves, a little whole Pepper, cover it with Butter, and bake it, when it is baked drain it from the gravy, put it in the Pot you keep it in, when cold cover it with clarified Butter. To Pot Shrimps Take four pounds of Shrimps, pick them very clean, and put them into an Earthen Pot, season them with, Mace, Salt, and Nutmeg, put half a pound of butter to them, bake them in a cool oven for an Hour, then take them out of the Pot, beat them very fine in a Mortar, put them in small Pots, and pour clarified butter upon them.
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35 To Pot Salmon Take a side of Salmon, scale and wipe it clean, but not wash it. Salt it pretty well, let it stand, till, the salt is melted and drained from it, season it with Mace, Beat, put it in the pot you bake it in, with two Onions, and Cloves, two or three Bay Leaves, a little whole Pepper, cover it with Butter, and bake it, when it is baked drain it from the gravy, put it in the Pot you keep it in, when cold cover it with clarified Butter. To Pot Shrimps Take four pounds of Shrimps, pick them very clean, and put them into an Earthen Pot, season them with, Mace, Salt, and Nutmeg, put half a pound of butter to them, bake them in a cool oven for an Hour, then take them out of the Pot, beat them very fine in a Mortar, put them in small Pots, and pour clarified butter upon them.
Szathmary Culinary Manuscripts and Cookbooks
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