Baked Salmon, Trout or Pickerel
From Buckeye cookery, 1892
Serves 1
Recipe by Mrs. Theo. Brown, Cape Girardeau, Mo.
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 Buckeye cookery (1892), page 84. The excerpt below is the record exactly as published.
BAKED Satmon, Trour or PIcKEREL. | Clean thoroughly, wipe carefully, and lay in a dripping-pan witty : hot water enough to prevent scorching (a pérforated tin sheet or 153 etek 5 ] My : ata peer We re an : j x ey? it Pe i 46s a eeonS ‘ 4 RN ih! et zy Penge nh. ve ay (rip A % Me Pre ; on ent , . i x i i: Vite Wye f Media? ye tae ty igs) as : , : ") Am Pt te xX wi} 154 ne | FISH. Gea ah OUSLY LIRR Jee i ee neve fitting loosely i in the pens or seven T cabesincs may be ed to keep the fish from the bottom of the pan, and the fish may be made to form a circle by tying head and tail together); bake slowly, basting often with butter and water. When done have ready a cup of sweet cream into which a few spoons of hot water have been poured, stir in two table-spoons melted butter and a little chopped Ne parsl
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Cook this with the app: pantry check, scaling, and the assistant.