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Penelope Pemberton cookbook, Dec. 19, 1716
Page 130
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To pot samon Take well grone samon cut it from ye chine wash it frome ye blod & wipe it very drie take all ye bons lere out & ye scin of: yn cut ye sides into peeses about 2 inshes square sason ym with salt & peper it must tast prity well of ye sasoning or it will not be good: if yu plase yu may put one ym a very litle cut mase nutmeg but just to tast it: yn lay it in a pot & cover it with buter tie a paper over it & set it in ye diner oven aganst it coms out have litle longe pots rady mayd very hot yn take ye samon very clere from scome & dregs peese of mase & nutmeg & scrape of any slime stufe yu can: Lay it close in yr hot pots but brake it as litle as yu can: when yu have fild ye pot so foll as ye will onely hold buter to cover ym duble a white cap paper 5 or 6 dubls & lay it close downe on ye samon all over ye pot & if yu can a flat slate or bord to goe within ye pot over ye paper yn lay a stone one yt to pres it a litle & in a litle time yu will see an oyleness rise out of ye samon & socke into ye paper yn yu must take of ye stons & change ye paper so do 3 4 or 5 times more if yu think it
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To pot samon Take well grone samon cut it from ye chine wash it frome ye blod & wipe it very drie take all ye bons lere out & ye scin of: yn cut ye sides into peeses about 2 inshes square sason ym with salt & peper it must tast prity well of ye sasoning or it will not be good: if yu plase yu may put one ym a very litle cut mase nutmeg but just to tast it: yn lay it in a pot & cover it with buter tie a paper over it & set it in ye diner oven aganst it coms out have litle longe pots rady mayd very hot yn take ye samon very clere from scome & dregs peese of mase & nutmeg & scrape of any slime stufe yu can: Lay it close in yr hot pots but brake it as litle as yu can: when yu have fild ye pot so foll as ye will onely hold buter to cover ym duble a white cap paper 5 or 6 dubls & lay it close downe on ye samon all over ye pot & if yu can a flat slate or bord to goe within ye pot over ye paper yn lay a stone one yt to pres it a litle & in a litle time yu will see an oyleness rise out of ye samon & socke into ye paper yn yu must take of ye stons & change ye paper so do 3 4 or 5 times more if yu think it
Szathmary Culinary Manuscripts and Cookbooks
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