A Boke of Gode Cookery Presents

Salmon Fressh Boiled

PERIOD: England, 15th century | SOURCE: Harleian MS. 4016 | CLASS: Authentic

DESCRIPTION: Poached Salmon


Take a fresh Salmon, and drawe him in the bely; and chyne him as a swine, a leche him flatte with a knife; and kutte the chyne in ij. or in .iij. peces, and roste him on a faire gredryn; & make faire sauce of water, parcelly, and salt.  And whan hit begynneth to boyle, skem it clene, and cast the peces of salmon there-to, and lete hem seethe; and then take hem vppe, and lete hem kele, and ley a pece or ij. In a dish; and wete faire foiles of parcely  in vinegre, and caste hem vppon the salmon in the dish; and then ye shall serue hit for the colde.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.


  • 2 pounds salmon fillets, or other fish fillets
  • Parsley
  • Wine vinegar to taste
  • Salt to taste
1. In a broiling pan, put the salmon fillets, and broil them for no more than five minutes on a side, until not quite done.

2.  Place the fish in a large frying pan.  In a saucepan, put water, salt, and some of the parsley.  Bring to a boil enough water to cover the fish, and pour the boiling water over the fish.  Over low heat, simmer the fish for about five minutes or until it is tender.  Remove the fish, and place it on a serving platter, and garnish with sprigs of parsley dipped in vinegar. 

Serves six to eight.


This same MS recommends this sauce and garnish of vinegar and parsley for boiled sturgeon as well.

Salmon Fressh Boiled is featured in Servise on a Fisshe Day

Metric, Celsius, & Gas Mark Equivalencies

A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery

Salmon Fressh Boiled © 2002 Rudd Rayfield | This page © 2002 James L. Matterer

A Newe Boke of Olde Cokery

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