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John and Henry Locke cookery archive, item 1, 1852
Page 60
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Salmon, x Saumon. Salmon requires to be well boiled Boil a stick of Horseradish in the water, for sauce use Lobster, shrimp or anchovy. with melted butter in boats garnish with lumps of scraped HRadish, parsley & Lemon slices, boil one of 9 lb 3/4 of an hour, or till done which will you will Know by the fins giving way and being soft. _____ Another way for Salmon. Cut the fish in slices an inch and a half thick. throw them into cold water with a handfull of salt. give them a stir round. take them out and put them to boil, with the head and tail kept whole. when done put Head and tail in centre and the slices round, with bunches of fennel or parsley between, and scraped HRadish about 20 minuites to boil. Anchovy Sauce
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Salmon, x Saumon. Salmon requires to be well boiled Boil a stick of Horseradish in the water, for sauce use Lobster, shrimp or anchovy. with melted butter in boats garnish with lumps of scraped HRadish, parsley & Lemon slices, boil one of 9 lb 3/4 of an hour, or till done which will you will Know by the fins giving way and being soft. _____ Another way for Salmon. Cut the fish in slices an inch and a half thick. throw them into cold water with a handfull of salt. give them a stir round. take them out and put them to boil, with the head and tail kept whole. when done put Head and tail in centre and the slices round, with bunches of fennel or parsley between, and scraped HRadish about 20 minuites to boil. Anchovy Sauce
Szathmary Culinary Manuscripts and Cookbooks
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