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Salmon-n-Beer-art - 4/9/17


"Salmon Poached in Beer" by Mistress Leoba of Lecelade.


NOTE: See also the files: salmon-msg, fish-msg, eels-msg, beer-in-food-msg, vinegar-msg, Angling-art, fishing-msg, fish-cleaning-art, wine-cooking-msg.





This article was added to this set of files, called Stefan's Florilegium, with the permission of the author.


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Thank you,

Mark S. Harris...AKA:..Stefan li Rous

stefan at florilegium.org



You can find more from this author in her blog at: https://leobalecelad.wordpress.com


Salmon Poached in Beer

by Mistress Leoba of Lecelade


For fresh Salmon.

TAKE your Salmon and boile him in faire water, rosemary and time, and in the séething put a quart of strong Ale to it, and so let it boile till it be enough, then take it from the fire, and let it coole, then take your Salmon out of the pan, and put it into an earthen pan or woodden boule, and there put so much broth as will couer him, put into the same broth a good deale of vineger, so that it be tart with it.

Thomas Dawson, The Good Huswife’s Jewell part 2, 1597.


For fresh Salmon.

Take your Salmon and boil him in fair water, rosemary and thyme, and in the séething put a quart of strong ale to it, and so let it boil till it be enough, then take it from the fire, and let it cool, then take your salmon out of the pan, and put it into an earthen pan or wooden bowl, and there put so much broth as will cover him, put into the same broth a good deal of vinegar, so that it be tart with it.


I think one of the reasons a lot of people shy away from cooking fish is because it’s very easy to overcook if it’s fried or baked in an oven. Poaching the fish, like this, is a much better method of cooking fish; the poaching liquor keeps the fish moist while it’s cooking, and you also have a lot more control over the heat. If you have always been wary of cooking fish, give this recipe a try – it’s easy, quick and delicious.




500g salmon fillets

3 sticks rosemary

500mL water  

Small bunch of thyme

500mL quality mid strength beer

30mL wine vinegar




1.     Put the water, beer and herbs into a pot and bring to the boil.

2.     Meanwhile, ensure the bones have been removed from the salmon, then add it to the boiling poaching liquid.

3.     Return the liquid to the boil, then reduce to a simmer.

4.     Cook until the salmon is completely cooked through (approximately 10 minutes). You will need to make a small cut into the salmon to check.

5.     Remove the salmon from the cooking liquid to a ceramic or wooden serving platter and allow to cool slightly, then pour a little of the poaching liquid over the fish. Pour on the vinegar and serve.


Further Reading


Black, Maggie. The Good Housewife’s Jewel.


Copyright 2017 by Christine Lawrie. <clawrie1 at bigpond.net.au>. Permission is granted for republication in SCA-related publications, provided the author is credited. Addresses change, but a reasonable attempt should be made to ensure that the author is notified of the publication and if possible receives a copy.


If this article is reprinted in a publication, please place a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan.


<the end>

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org