Baked Salmon
So here’s that original 1828 recipe:
“Place the fish in a deep pan, and stick plenty of bits of butter over it, first seasoning it with allspice, mace, and salt: rub a little of the seasonings on the inside. It must be basted occasionally with what collects in the baking-pan. If the fish is small, or a grilse (young salmon), it may be skewered, with the tail turned round to the mouth. A baked salmon, if not too oily, makes a handsome dish, and eats well cold”. With the salmon she recommends shrimp, anchovy, and lobster sauce, also plain melted butter.”
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