To Boil Salmon from Modern Cookery for Private Families by Eliza Acton
To preserve the fine colour of this fish, and to set the curd when it is quite freshly caught, it is usual to put it into boiling, instead of into cold water. Scale, empty, and wash it with the gre...
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Cooking tools:
- Fish kettle
- Stove
- Kitchen scale
- Chef's knife
- Spoon
Ingredients
- Salmon, 2 to 3 lbs. (thick), ½ hour
- 8 to 10 lbs., 1¼ hour; small, or thin fish, less time.
- To each gallon water, 8 oz. salt.
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