Broiled Salmon
From Buckmaster's cookery, 1887
Ensure a good clear fire for broiling.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 81. The excerpt below is the record exactly as published.
BROILED SALMON. Ingredients. Fennel Sauce. Salmon Cutlets. Salad Oil. 1. Cut out of the middle of a good salmon cutlets one inch in thickness. 2. Dry them (but do not press them) between the folds of a clean cloth. 3. Take some good salad oil and rub lightly over each side of the cutlet. 4. Sprinkle with pepper and salt
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