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River Fish

Salmon should be eaten as fresh as possible.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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River Fish

Ingredients

Directions

  1. Clean the salmon at the water-side, leaving only the liver inside.

  2. Wipe the inside dry with a cloth.

  3. Score the fish across the body with a sharp knife, making cuts about 2 inches apart and nearly down to the bone.

  4. Hold the salmon in running water, under falling water, or plunge it in a cool shady pool for 15 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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