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Anne Bayne booke [of recipes] circa 1700
Page 169
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(169) To sowse Salmon Take what quantity of Salmon you please & let them be those in the night Craggs. for they beat th infekies that are not so. Scrape them well but so cleane as if the were for eating. then gut & wash them & cut of theire heads close by there gills. then cut them into peises two fingers broad & have a kettle ready fild with water & put in some salt & when the skin rises skim it of by that time it hath done rising it is enough. you must be carefull in taking it up ,when you take it out of the kettle & lay it peise by peise to drain & coole. then have your Cask or pot ready. mix a quantity of pepper & salt, mace cloves & nutmet & season every laire according to your discretion with soem bay leaves & white wine vinegar as much as will fill the Cask or pot you must put it carefully in. for feare it wash of the seasoning & so keepe it for you use you may eat it with sugar & vinegar as you doe sturgeon. ________
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(169) To sowse Salmon Take what quantity of Salmon you please & let them be those in the night Craggs. for they beat th infekies that are not so. Scrape them well but so cleane as if the were for eating. then gut & wash them & cut of theire heads close by there gills. then cut them into peises two fingers broad & have a kettle ready fild with water & put in some salt & when the skin rises skim it of by that time it hath done rising it is enough. you must be carefull in taking it up ,when you take it out of the kettle & lay it peise by peise to drain & coole. then have your Cask or pot ready. mix a quantity of pepper & salt, mace cloves & nutmet & season every laire according to your discretion with soem bay leaves & white wine vinegar as much as will fill the Cask or pot you must put it carefully in. for feare it wash of the seasoning & so keepe it for you use you may eat it with sugar & vinegar as you doe sturgeon. ________
Szathmary Culinary Manuscripts and Cookbooks
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