Fresh Salmon

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (15)
For the salmon
For the sauce
For garnish
Instructions (14)
  1. Cut some slices from a fresh salmon, and wipe them clean and dry.
  2. Melt some butter smooth and fine, with a little flour and basket salt.
  3. Put the pieces of salmon into it, and roll them about, that they may be covered all over with butter.
  4. Lay them on a nice clean gridiron, and broil them over a clear but slow fire.
Make the sauce
  1. Take two anchovies, wash, bone, and cut them into small pieces.
  2. Cut a leek into three or four long pieces.
  3. Set on a saucepan with some butter and a little flour.
  4. Put in the anchovies and leek, with some capers cut small, some pepper and salt, and a little nutmeg.
  5. Add to them some warm water, and two spoonsful of vinegar, shaking the saucepan till it boils.
  6. Keep it on the simmer till you are ready for it.
Finish and serve
  1. When the salmon is done on one side, turn it on the other till it is quite enough.
  2. Take the leek out of the sauce.
  3. Pour the sauce into a dish, and lay the broiled salmon upon it.
  4. Garnish with lemons cut in quarters.
Original Text
Fresh Salmon. CUT some slices from a fresh salmon, and wipe them clean and dry; then melt some butter smooth and fine, with a little flour and basket salt. Put the pieces of salmon into it, and roll them about, that they may be covered all over with butter. Then lay them on a nice clean gridiron, and broil them over a clear but slow fire. While the salmon is broiling make your sauce thus: Take two anchovies, wash, bone, and cut them into small pieces, and cut a leek into three or four long pieces. Set on a saucepan with some butter and a little flour, put in the anchovies and leek, with some capers cut small, some pepper and salt, and a little nutmeg; add to them some warm water, and two spoonsful of vinegar, shaking the saucepan till it boils; and then keep it on the simmer till you are ready for it. When the salmon is done on one side, turn it on the other till it is quite enough; then take the leek out of the sauce, pour it into a dish, and lay the broiled salmon upon it. Garnish with lemons cut in quarters.
Notes
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