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English cookbook, 1600s
Page 66
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To Colour Salmon. Take your salmon and cut it down the back and scale it and take out the bones and lay it into as much pump water and claret wine as will cover it and put amongst it a good quantity of bay salt and some white salt and let it ly therein eight and fourty hours then take it out and season the inside of it with clovs and mace and nutmeg and pepper and salt and a handfull of sweet herbs being shred small and a pickled herring and six anchoves and lay these upon the inside and bind
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To Colour Salmon. Take your salmon and cut it down the back and scale it and take out the bones and lay it into as much pump water and claret wine as will cover it and put amongst it a good quantity of bay salt and some white salt and let it ly therein eight and fourty hours then take it out and season the inside of it with clovs and mace and nutmeg and pepper and salt and a handfull of sweet herbs being shred small and a pickled herring and six anchoves and lay these upon the inside and bind
Szathmary Culinary Manuscripts and Cookbooks
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