To Pot Salmon

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


‘Take your fish and wash and scald it very clean then cut it up [i.e. cut it into neat slices] and take out all the bones then season pretty high with cloves mace nutmegs and salt and a little peper let the spice be finely beaten then put it into a pott with butter enough to cover it and bake it and when ’tis baked pour off all the butter and gravie very dry then put it into potts of bigness [i