To seeth Fresh Salmon

PERIOD: England, 16th century | SOURCE: The Good Huswives Handmaid | CLASS: Authentic

DESCRIPTION: Salmon poached in beer, vinegar, and herbs

ORIGINAL RECEIPT:

To seeth Fresh Salmon. Take a little water, and as much Beere and salt, and put therto Parsley, Time and Rosemarie, and let all these boyle togeathere. Then put in your Salmon, and make your broth Sharpe with some Vinigar.

- Sass, Lorna J. To the Queen's Taste. New York: Metropolitan Museum of Art, 1976.

GODE COOKERY TRANSLATION:

To poach Fresh Salmon. Take a little water, and as much Beer and salt, and add Parsley, Thyme and Rosemary, and let all these boil together. Then put in your Salmon, and make your broth sharp with some vinegar.

MODERN RECIPE:

• 1 cup water
• 1 cup beer or ale
• 1/4 cup white wine vinegar
• 1/4 tsp. salt
• 3 Tbs. parsley flakes
• 1 tsp. thyme
• 1 tsp. rosemary leaves
• 4 Salmon steaks (or any variety of fish)