Broiled Salmon Cutlets
From The new practical housekeeping, 1890
Serves 1
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 211. The excerpt below is the record exactly as published.
Broiled Salmon Cutlets. — Cut slices an inch thick, and season with pepper and salt ; butter a sheet of white pi^er, lay each slice on a separate piece, with the ends twisted ; broil gently over a clear fire, ana serve with anchovy or caper sauce. When higher season- ing is liked, add a few chopped herbs and a little spice. Escalloped Salmon. — Roll fine one quart crackers, season with salt
Cook this with the app: pantry check, scaling, and the assistant.