To Dress Salmon au Court-Bouillon

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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After having washed and made your Salmon very clean, score the Sides pretty deep, that it may take the Season, take a quarter of an Ounce of Mace, a quarter of an Ounce of Cloves, a Nutmeg, dry them, and beat them fine, and a quarter of an Ounce of black Pepper beat fine, and an Ounce of Salt. Lay the Salmon in a Napkin, season it well with this Spice, cut some Lemon-peel fine and Parsley, throw all over, and in the Notches put about a Pound of fresh Butter rolled in Flour, in the Belly of the Fish, a few Bay leaves; roll it up tight in the Napkin, and bind it about with Packthread; put it in a Fish-kettle, just big enough to hold it, pour in a Quart of White Wine, a Quart of Vinegar, and as much Water as will just boil it.

Set it over a quick Fire, cover it close; when it is enough, which you must judge by the Bigness of your Salmon, set it over a Stove to stew till you are ready; then have a clean Napkin folded in the Dish it is to lay it, turn it out of the Napkin it was boiled in, on the other Napkin. Garnish the Dish with a good deal of Parsley, crisped before the Fire.

For Sauce have nothing but plain Butter in a Cup, or Horse-reddish and Vinegar. Serve it up for a first Course.