Another Way to Pot a Salmon

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Scale, and clean your Salmon down the Back, and dry it well, and cut it as near the Shape of your Pot as you can, take two Nutmegs, an Ounce of Mace and Cloves beaten, half an Ounce of white Pepper, an Ounce of Salt, take out all the Bones, and cut off the Jole below the Fins, cut off the Tail, season the scaly Side first, and lay that at the Bottom of the Pot, then rub the Seasoning on the other Side, cover it with a Dish, and let it stand all Night. It must be put double, and the scaly Side, Top and Bottom; put Butter Bottom and Top, and cover the Pot with some stiff coarse Paste: Three Hours will bake it, if a large Fish; if a small one, two Hours; and when it comes out of the Oven, let it stand half an Hour; then uncover it, and raise it up at one End, that the Gravy may run out; then put a Trencher and a Weight on it, to press out the Gravy. When the Butter is cold, take it out clear from the Gravy, add some more to it, put it in a Pan before the Fire; when it is melted, pour it over the Salmon; when it is bold, paper it up. As to the seasoning of these things, it must be according to your Palate, more or less.