Baked Salmon

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (22)
Salmon
Force-meat
Topping and Garnish
Instructions (24)
  1. Prepare the dish: batter the dish that you would serve it to table on.
  2. Lay the salmon slices in the dish, taking off the skin.
  3. Make the force-meat: Take the flesh of an eel and the flesh of a salmon in equal quantities.
  4. Beat the eel and salmon flesh in a mortar.
  5. Season with beaten pepper, salt, nutmeg, two or three cloves, some parsley, a few mushrooms, and a piece of butter.
  6. Add ten or a dozen coriander-seeds beaten fine.
  7. Boil the crumb of a half-penny roll in milk.
  8. Beat up four eggs.
  9. Stir the boiled roll crumb and beaten eggs together until thick, let it cool.
  10. Mix the cooled mixture well with the beaten eel and salmon flesh mixture.
  11. Mix all together with four raw eggs.
  12. On every slice of salmon, lay this force-meat all over.
  13. Pour a very little melted butter over the force-meat.
  14. Add a few crumbs of bread over the butter.
  15. Lay crust round the edge of the dish.
  16. Arrange sliced oysters round on the crust.
  17. Bake it in an oven until it is of a very fine brown.
  18. Serve it up, pouring a little plain butter with a little red wine in it into the dish, and the juice of a lemon.
  19. Alternatively, bake it in any dish.
  20. When it is enough, lay the slices into another dish.
  21. Pour the butter and wine into the dish it was baked in.
  22. Give it a boil and pour it into the serving dish.
  23. Garnish with lemon.
  24. Squeeze the juice of a lemon in.
Original Text
Baked Salmon. TAKE a little piece cut into slices, about an inch thick, batter the dish that you would serve it to table on, lay the slices in the dish, take off the skin, make a force-meat thus: Take the flesh of an eel, the flesh of a salmon, an equal quantity, beat it in a mor- tar, season it with beaten pepper, salt, nutmeg, two or three cloves, some parsley, a few mushrooms, and a piece of butter, ten or a dozen coriander-seeds beat fine. Beat all together, boil the crumb of a half-penny roll in milk, beat up four eggs, stir it together till it is thick, let it cool and mix it well together with the rest, then mix all together with four raw eggs, on every slice lay this force-meat all over, pour a very little melted butter over them, and a few crumbs of bread, lay crust round the edge of the dish, and slice oysters round on it. Bake it in an oven, and when it is of a very fine brown serve it up, pour a little plain butter, with a little red wine in it, into the dish, and the juice of a lemon: Or you may bake it in any dish, and when it is enough lay the slices into another dish. Pour the butter and wine into the dish it was baked in, give it a boil and pour it into the dish. Garnish with lemon. This is a fine dish, squeeze the juice of a lemon in.
Notes
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