Boiled salmon

(Recipe #2, page 126)

Scale the salmon, cut it in slices about 1½–2 inches thick, and rinse. Bring water to a boil with a dash of vinegar, salt, whole pepper, nutmeg, and allspice, along with a few bay leaves, lemon peel, and (if available) some rosemary. Boil the fish in the water for 5 minutes, skimming the broth. Continue reading


Roast lamb

(Recipe #90, page 97)

Take one or both hindquarters, wash and dry, rub with allspice, lay it in a hot pan with lots of butter along with rosemary and some bay leaves, later sprinkle it with some fine salt and roast it like a leg of veal, not too tender; an hour should suffice.

Translated by David Green.