Food In England by Dorothy Hartley

Author:Dorothy Hartley [HARTLEY, DOROTHY]
Language: eng
Format: epub
ISBN: 9780349401775
Publisher: Little, Brown Book Group
Published: 2014-07-02T16:00:00+00:00

To Pot Salmon as at Newcastle

“Take a side of salmon, scale and wipe it and clean it, but do not wash it. Salt it very thickly on a board and let it lie till the salt be all melted and drained off. Now season it in and out ‘with beaten mace, a little clove, and a well of pepper’, lay bay leaves along it in line and cover it well with butter [mutton fat was used in the Isles], and bake it flat in a dish. When cold, lift it in pieces and lay in a pot, pack close (take out any bones), and fill with a little only of the gravy from the cooking; cover with butter (or more clarified fat) and set back in the oven till hot through, and then withdraw and cover and cool. Thus you may do carp and tench and trout, or any fine fish, and it will keep good some time in a cold place.” It is excellent, and a good way to keep salmon after a heavy catch, as it will lose flavour in the refrigerator.

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