Baked Salmon, Trout or Pickerel

Ingredients

• Clean thoroughly, wipe carefully, and lay in a dripping-pan
• water enough to prevent scorching
• basting often with butter
• a cup of sweet cream
• a little chopped parsley

Method

1. 1

   Lay the fish in a dripping-pan with enough water to prevent scorching.

2. 2

   Bake slowly, basting often with butter and water.

3. 3

   Prepare a sauce with cream, hot water, melted butter, and chopped parsley.

4. 4

   Pour over the fish and garnish with nasturtium blooms and parsley.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 12. The excerpt below is the record exactly as published.

BAKED SALMON, TROUT OR PICKEREL. Clean thoroughly, wipe carefully, and lay in a dripping-pan with water enough to prevent scorching (a perforated tin sheet or rack fitting loosely in the pan, or several muffin-rings may be used to keep the fish from the bottom of the pan, and the fish may be made to form a cin.-le 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 spoonfuls of hot water have been poured, stir in two tablespoonfuls melted butter and a little chopped parsley

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