Boiled Salmon—in Court Bouillon

Preparation info

  • Allow

    4–6

    . per helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • Salmon

Method

Put into the pan just enough water to cover the fish, and when boiling add the prepared vegetables and cook gently for 30 min. In the meantime, wash, clean, and scale the fish and tie it loosely in a piece of muslin. Remove any scum there may be on the court bouillon, then put in the fish and boil gently until sufficiently cooked (the time required depends more on the thickness of the fish than