Mrs Beeton Salmon a la Genevese
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
slices of salmon,
2 chopped shalots,
a little parsley,
a small bunch of herbs,
2 carrots, pounded mace,
pepper and salt to taste,
4 tablespoonfuls of Madeira,
1/2 pint of white stock (No. 107),
thickening of butter and flour,
1 teaspoonful of essence of anchovies,
the juice of 1 lemon,
cayenne and salt to taste.
Mode.—Rub the bottom of a stewpan over with butter, and put in the shalots,
herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a
clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and
strain through a sieve over the fish, which stew in this gravy. As soon as the
fish is sufficiently cooked, take away all the liquor, except a little to keep
the salmon moist, and put it into another stewpan; add the stock, thicken with
butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay
the salmon on a hot dish, pour over it part of the sauce, and serve the
remainder in a tureen.
Time.—1–1/4 hour. Average cost for this quantity, 3s. 6d.
Sufficient for 4 or 5 persons.