Baked Salmon (Another Way)
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake is about one hour. Serve with boiled potatoes and melted butter.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1660. The excerpt below is the record exactly as published.
Take a moderate-sized salmon, scale and clean it, and wipe it dry. Rub it well inside and out with a mixture of pepper and salt, and fill it with a little good veal forcemeat. Sew the body up securely with soft cotton to keep in the force- meat. Lay a stand, such as is used to bake meat upon, in a dripping tin large enough to hold the fish ; put the salmon upon it, dredge with flour, and put little pieces of butter here and there upon it. Pour a little water into the tin
Cook this with the app: pantry check, scaling, and the assistant.