Potted Salmon

To pot Salmon

Preparation info

  • Serves


    • Difficulty


Appears in

Great Cooks and Their Recipes

Great Cooks and Their Recipes

By Anne Willan

Published 1977

  • About

To pot means to pack thoroughly cooked meat or fish so as to exclude all the air, then to seal the top with butter. For potted dishes, butter must be clarified, for the milky liquid in regular butter makes food spoil more quickly. When properly done, the mixture can be kept for several months – a necessity in the days before refrigeration. Jamaica pepper is allspice, one of the only spices native to the Western Hemisphere. Salprunella is a type of saltpetre.

Take a Piece of fresh Salmon, scale it, and wipe it clean (let your Piece, or Pieces, be as big as will lye cleverly in your Pot) season it with Jamaica Pepper, black Pepper, Mace and Cloves beat fine, mixed with Salt, a little Salprunella beat fine, and rub the Bone with; season with a little of the Spice, pour clarified Butter over it, and bake it well; then take it out carefully, and lay it to drain; when cold, season it well, lay it in your Pot close, and cover it with clarified Butter as above.

Thus you may do Carp, Trench, Trout, and several Sorts of Fish.