To Dress Salmon a la Braise

Preparation info

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a fine large Piece of Salmon, or a large Salmon-Trout, make a Pudding thus: Take a large Eel, make it clean, flit it open, take out the Bone, and take all the Meat clean from the Bone, chop it fine, with two Anchovies, a little Lemon-peel cut fine, a little Pepper, and a grated Nutmeg with Parsley chopped, and a very little Bit of Thyme, a few Crumbs of Bread, the Yolk of an hard Egg chopped fine; roll it up in a Piece of Butter, and put it into the Belly of the Fish, few it up, lay it in an Oval Stew-pan, or little Kettle, that will just hold it, take half a Pound of fresh Butter, put it into a Sauce-pan, when it is melted, shake in a Handful of Flour, stir it till it is a little brown, then pour to it a Pint of Fish-Broth, stir it together, pour it to the Fish, with a Bottle oi White Wine. Season it with Salt to your Palate; put some Mace, Cloves, and whole Pepper into a coarse Muslin Rag, tye it, and put to the Fish an Onion, and a little Bundle of Sweet Herbs. Cover it close, and let it stew very softly over a slow Fire, put in some fresh Mushrooms, or pickled ones cut small, an Ounce of Truffles and Morells cut small, let them all stew together, when it is enough, take up your Salmon carefully, lay it in your Dish, and pour the Sauce all over. Garnish with scraped Horse-reddish and Lemon notched, serve it up hot. This is a fine Dish for a first Course.