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Personal Chef Recipe PICKLED SALMON.
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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.
BOILED SOLES.
SOLE OR COD PIE.
SOLES WITH CREAM SAUCE.

Personal Chef Recipes - by Mrs Beeton

PICKLED SALMON.

Ingredients:Salmon
1/2 oz. of whole pepper
1/2 oz. of whole allspice
1 teaspoonful of salt
2 bay-leaves
equal quantities of vinegar and the liquor in which the fish was boiled.
Method:After the fish comes from table, lay it in a nice dish with a cover to it, as it should be excluded from the air, and take away the bone; boil the liquor and vinegar with the other ingredients for 10 minutes, and let it stand to get cold; pour it over the salmon, and in 12 hours this will be fit for the table.
Time: 10 minutes.
Notes:
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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