Catering by a personal chef

Catering by your own Personal Chef

Services Menus Testimonials About Us Prices FAQ
Personal Chef Recipe COLLARED SALMON.
More Recipes...
Full Recipe List
FRIED OYSTERS.
SCALLOPED OYSTERS.
STEWED OYSTERS.
OYSTER PATTIES (an Entree).
OYSTERS FRIED IN BATTER.
BOILED PERCH.
FRIED PERCH.
PERCH STEWED WITH WINE.
BOILED PIKE.
BAKED PIKE.
FRIED PLAICE.
STEWED PLAICE.
TO BOIL PRAWNS OR SHRIMPS.
BOILED SALMON.
SALMON AND CAPER SAUCE.
COLLARED SALMON.
CURRIED SALMON.
SALMON A LA GENEVESE.
PICKLED SALMON.
POTTED SALMON.
BAKED SEA-BREAM.
TO DRESS SHAD.
POTTED SHRIMPS.
BUTTERED PRAWNS OR SHRIMPS.
BOILED SKATE.
CRIMPED SKATE.
SKATE WITH CAPER SAUCE (a la Francaise)
SMALL SKATE FRIED.
TO BAKE SMELTS.
TO FRY SMELTS.
BAKED SOLES.

Personal Chef Recipes - by Mrs Beeton

COLLARED SALMON.

Ingredients:A piece of salmon
say 3 lbs.
a high seasoning of salt
pounded mace
and pepper; water and vinegar
3 bay-leaves.
Method:Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold.
Time: 1/4 hour, more or less, according to size.
Notes: Never use vinegar with salmon, as it spoils the taste and colour of the fish. _Pic_
Back to Recipe List

Source: The Book of Household Management Mrs. Isabella Mary Beeton
contact faq sitemap articles consultation recipes links terms
Personal Chef and Catering Services by Cooks At Home