Home › The Principles of Cookery › SALMON, POTTED (Cold Meat Cookery)

SALMON, POTTED (Cold Meat Cookery)

Take the remains of cold salmon. Free the fish from skin and bone, then pound it thoroughly in a mortar. Whilst pounding keep adding clarified butter--a few drops at a time--together with salt, cayenne, powdered mace, and a little anchovy. When the preparation is moist, smooth, and pleasantly flavoured, press it into small jars, and pour over it clarified butter to the thickness of a quarter of an inch. Put it in a cool place for twelve hours, when it will be ready for use.