Broiled Salmon
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 20. The excerpt below is the record exactly as published.
Broiled Salmon. Cut some slices of salmon from the tail, place them in a deep dish, cover with chopped parsley, laurel leaves and mixed herbs, season with salt and pepper, poor over some olive oil, and leave to soak for an hour. Broil the slices of fish on a gridiron, basting them occasionally with some of the marinade. When nicely browned and cooked, place the salmon on a hot dish, pour some white caper sauce
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