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17th Century Salmon Pie


Measured amounts are rarely noted in recipe books of this era, due to taste and availability of ingredients. Rule of thumb cooking was normal practice was having a look, taking a slice or having a taste.

The tastes of the 17thC ran to the sweet, so adjust according to taste.

Take the head off a salmon, and it's tail, and scrape off all the flesh. Bake until tender with some pepper, salt, cloves, ginger, mace & butter. Mix well together when cooked and add in some more butter. Put in a bowl & take to a cold place. When solid take it to the table.

It's best eat cold and spread upon fresh bread or with crisp soppets (large croutons) but for those which like it hot, then sprinkle with vinegar & sugar.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.