Baked Salmon

Ingredients

• the fish
• bits of butter
• allspice
• mace
• salt
• paprika

Method

1. 1

   Place salmon in a deep pan, season with butter and spices, baste with gravy from the pan, and serve cold garnished with parsley.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 2. The excerpt below is the record exactly as published.

mace, and salt to taste, in 3 quarts of water, till it is reduced to 3 pints ; strain, take off the fat, and place on the ice to cool. 2 COLD DISHES FOR HOT WEATHER CHICKEN CONSOMME Boil a fowl, including the head and feet, nicely scalded and cleaned ; add to the liquor a blade of mace and an onion ; boil brisk- ly till the meat separates from the bones; strain off and place on the ice to cool. CONSOMME OF MUTTON Place 12 mutton shanks, 1 pound of lean beef, and an onion, with 4 quarts of water, in a saucepan, and allow to simmer for four hours. Strain off. When cold, place on the ice to harden, or it may be taken liquid. CONSOMME ROYAL Boil briskly for an hour the head and feet of four fowls, 1 pound of lean beef cut into small pieces, in 2 quarts of water, and add an onion, turnip, and salt to taste. Ee- move the scum. Strain off and place on the ice to cool. CONSOMME OF VEAL Take a knuckle of veal, a fowl, 4 shank bones, 3 blades of mace, a few pepper-corns, an onion, and boil in 3 quarts of water. G0NS0MM£ 3 When it boils skim it till the scum ceases to rise, cover the vessel, and allow to simmer for four hours. Place on the ice to cool. IMPEBIAL CONSOMME Cut 2 pounds of lean veal into small pieces, adding half a pound of lean ham and a small chicken. Place in a stewpan with 1 ounce of butter, 3 onions, 2 carrots, 8 mushrooms, 1 celery stalk, 1 parsnip, a blade of mace, and a quarter of a pint of water ; let it stow in the pan till it catches at the bottom and is quite brown, but not burnt, then add 4 quarts of water ; let it boil gently for three hours, then strain off and place on the ice to cool. WINDSOR CONSOMME Cut 4 pounds of beef into small slices; place a slice of lean undressed bacon on the bottom of the stewpan ; lay the meat over it, with a few bits of butter or a cupful of fresh gravy. Slice over this a carrot, 2 onions, a little shallot, a stalk of celery, 2 bay-leaves, and some sweet herbs. Use a deep pot. 4 COLD DISHES FOR HOT WEATHER Place over the fire, and shake occasionally to prevent the meat from sticking. When the meat is browned on both sides, and the juice partly drawn, add the necessary amount of water, allowing for waste. Skim well, check the boil with cold water, and skim it again and again. Let it simmer for three hours ; strain and place in a cool, dry place. jffBb BAKED HEBBINGS Scale, wash, and dry the herrings ; mix some pepper, a few cloves, and salt ; rub over the fish. Lay the herrings in a pot ; cover them with vinegar ; add a few bay-leaves ; cover tightly. Bake in a moderate oven. Serve cold. BAKED SALM0I4 (1.) Place the fish in a deep pan ; put bits of butter over it. Season with allspice, mace, salt, and paprika

Cook this with the app: pantry check, scaling, and the assistant.