Preparation info
  • Serves


    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

So many salmon were taken from the Severn in some seasons that local fishermen’s families and guests who came for the fishing tired of eating it simply cooked and required more interesting ways of serving this great fish.


  • lb ( kg) salmon, cut in slices, each slice ½ inch (1cm) thick (ask for hones and trimmings)
  • ¾


First make the court bouillon. Put all the ingredients into a saucepan and add 5 cups (1.2 litres) of water. Bring to the boil and skim. Boil, covered, for 40 minutes. Strain and allow to cool.