Boiled Salmon

Original Recipe

The middle slice of salmon is the best. Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot salted water. When done, unwrap with care, and lay upon a hot dish, taking care not to break it. Have ready a large cupful of drawn butter, very rich, in which has been stirred a tablespoonful of minced parsley and the juice of a lemon. Pour half upon the salmon and serve the rest in a boat. Garnish with parsley and sliced eggs.

Ingredients

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  • 1 quarter of an hour to the pound in hot salted water
  • 1 hot dish
  • 1 large cupful of drawn butter
  • 1 tablespoonful of minced parsley and the juice of a lemon
  • 1 boat

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Instructions

  1. 1

    The middle slice of salmon is the best.

  2. 2

    Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot salted water.

  3. 3

    When done, unwrap with care, and lay upon a hot dish, taking care not to break it.

  4. 4

    Have ready a large cupful of drawn butter, very rich, in which has been stirred a tablespoonful of minced parsley and the juice of a lemon.

  5. 5

    Pour half upon the salmon and serve the rest in a boat.

  6. 6

    Garnish with parsley and sliced eggs.

Sources & Citations

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Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)