Recipes > Seafood > Salmon > Fricassee Salmon

Fricassee Salmon


  • 1 1/2 pounds of salmon
  • 1/2 cupful of water
  • a little salt
  • a little white pepper
  • 1 clove
  • 1 blade of mace
  • 3 pieces of sugar
  • 1 shallot
  • 1 heaping teaspoonful of mustard
  • 1/2 teacupful of vinegar
  • 6 tomatoes peeled and cut into tiny pieces
  • a few sprigs of parsley finely minced
  • 1 wine-glassful of sherry


This way of cooking fresh salmon is a pleasant change from the ordinary modes of cooking it. Cut salmon into pieces one inch square; put the pieces in a stewpan with water, salt, white pepper, clove, mace, sugar, shallot and mustard mixed smoothly with vinegar. Let this boil up once and add tomatoes, parsley, and sherry. Let all simmer gently for three-quarters of an hour. Serve very hot, and garnish with dry toast cut in triangular pieces. This dish is good, very cold, for luncheon or breakfast.


The White House Cookbook (1887).


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