Broiled Salmon

Ingredients

• salmon
• pepper
• salt
• half a sheet of white paper
• anchovy-sauce

Method

1. 1

   Cut salmon into slices an inch thick, season with pepper and salt, and lay each slice in a well-buttered sheet of white paper.

2. 2

   Twist the ends of the paper and broil over a slow fire for 6 to 8 minutes.

3. 3

   Serve in the paper with anchovy sauce.

Nutrition per serving

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 433. The excerpt below is the record exactly as published.

SALMON, to Choose. — If new, the flesh is of a fine red (the gills parti- cularly), the scales bright, and the whole fish stiff. When just killed, there is a whiteness between the flakes which gives great firmness ; by keeping, this melts I down, and the fish is more rich. The Thames salmon bears the highest price, that caught in the Severn is next in oodness, and is even preferred by some, mall heads, and thick in the neck, axe best. SALMON, to Boil. — Clean it carefully, boil it gently with salt and a little horse radish ; take it out of the water as soon as done, Let the water be warm If Use fish be split. If under- SAJL 34& SAL done It Is very unwholesome. Serve with shrimp, lobster, or anchovy sauce, and fennel and butter. Time from 15 to 20 minutes, according to size. SALMON, to Broil. — Cut slices an inch thick, and season with pepper and salt ; lay each slice in half a sheet of white paper well buttered, twist the ends of the paper, and broil the slices over a slow fire 6 or 8 minutes. Serve in the paper with anchovy-sauce

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