54. Salmon

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

A salmon weighing ten pounds will take one hour gently simmering when the water commences boiling. Head and shoulders of six pounds, forty minutes; cod fish of the same weight as the salmon, fifteen minutes less; cod’s head and shoulders, ten minutes less; conger eels, hake, ling, same time as cod. The liver and roe of any of the above-named fish are very good when boiled and served with them.

Gurnet, pike, barbel, and carp are boiled the same way. If either the turbot, salmon, or cod is crimped, it will take less time to boil, and should be put in boiling water, timing it in proportion to the other fish that has been put in cold water.