Dressed Salmon
Tudor Food RecipeDressed Salmon Recipe | To make the best Dressed Salmon
An excellent way of dressing Fish. Take a piece of fresh Salmon, and wash it clean in a little Vinegar and water, and let it lie a while in it, then put it into a great Pipkin with a cover, and put to it some six spoonfuls of water and four of Vinegar, and as much of white-wine, a good deal of Salt a handful of sweet herbs, a little white Sorrel, a few Cloves, a little stick of Cinamon, a little Mace; put all these in a Pipkin close, and set it in a Kettle of seething water, and there let it stew three hours. You may do Carps, Eeles, Trouts, &c. this way, and they Tast also to your mind. |
Dressed Salmon Tudor Food Recipe
The above Tudor recipe for Dressed Salmon is written in totally different fashion to modern recipe books! - There were no lists of ingredients in Tudor recipes - these were included as part of the text
- Ingredient measurements were extremely basic during the Tudors era and quantities were not often specified!
- Temperature control was difficult and therefore not specified - this was left to the cook
- Cooking times were also vague and left to the cook
- It was assumed that the person reading the recipe would already have some knowledge of cooking
The History of the Recipe Book - Some of the language might be referred to as 'Olde English'
- The art of cooking and the recipe was passed verbally from one generation to the next
- The first printed book ever to be published in English was in 1474!
- Many Tudor women were unable to read
- The idea of a Recipe Book was an entirely new concept in the renaissance period of the Tudors
- The first Recipe Books to be printed in England which included many old Tudor and Medieval recipes were called:
- 1545 - 'A Propre new booke of Cokery'
- 1588 - 'The Good Huswifes Handmaid for Cookerie in her kitchen'
- 1596 - 'The Good Hyswife's Jewell'
- 1610 'Mrs. Sarah Longe her Receipt Booke'
Dressed Salmon Recipe
The above Old recipe is taken from the book entitled: The Compleat Cook
Expertly Prescribing The Most Ready Wayes, Whether Italian, Spanish Or French, For Dressing Of Flesh And Fish, Ordering Of Sauces Or Making Of Pastry
Author: Anonymous
Printed by E.B. for Nath. Brook , at the Angel in Cornhill , 1658 Dressed Salmon Recipe
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