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Baked Salmon with Caper or Tomato Sauce
From Cassell's dictionary of cookery, 1892
Serves 2
Time to bake is about three-quarters of an hour.
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 two slices from the middle of a moderate-sized salmon. Wash them lightly in salted water, and dry them ijerfectlj' in a clean cloth. Sprinkle a little pepper, salt, and grated nutmeg over them, and, if liked, add a shallot or two or three spring onions finely minced. Place the slices of salmon side by side in a baking-dish, laj' three ounces of butter in small piece
Cook this with the app: pantry check, scaling, and the assistant.