Broiled Salmon Cutlets

Ingredients

• Sahmon cutlets are cut out of the middle or large end of the fish
• Dip the cutlets in clarified butter
• pepper
• salt
• Take a quarter of a pint of good gravy
• a tea-spoonful of vinegar
• a tea-spoonful of essence of anchovy
• half a tea-spoonful of Harvey's Sauce
• a tea-spoonful of finely minced mixed pickles

Method

1. 1

   Clean the fish, scrape scales, and cut slices an inch thick.

2. 2

   Dip in clarified butter, sprinkle with pepper and salt, and broil gently over a clear fire, turning every 3-4 minutes.

3. 3

   Serve with a piece of butter on each cutlet.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1665. The excerpt below is the record exactly as published.

salt, and mix it smoothly with a quarter of a pint of water. Beat the yolks of two eggs with two table-spoonfuls of oil ; stir the mixtiu-e into the batter, and add more water if necessar}-. Ten minutes before the batter is ■wanted, add the whites of the eggs whisked to froth. Time £o fry the cromeskys, three or four- minutes. Salmon Crumbs.— This is a highly- esteemed dish in the North of Ireland. A quantity of cold boiled salmon is divided into very small fragments, and mixed with bread- crumbs, an egg or two well whisked, butter, pepper, salt, and a little vinegar ; after which it is put in a pudding-dish, and baked in an oven. The proportion of the ingredients is not very definite, but is variously regulated according to taste. Vinegar is often used with this dish. Salmon, Cured or Salted.— Split open and bone the fish. Wipe it with a soft cloth, sprinkle salt over it, and leave it for twenty- four hours. Pour off the liquor, wipe the fish dry, cut it into pieces of a convenient size, rub these well with pounded saltpetre, and pack closely in a pot, with salt between the layei-s. If the salt is not dissolved in three or four days make a strong brine, and pour it, when cold, over the fish, which must be kept covered with the liquor. Salmon, Curried.— Cut two moderate- sized onions into slices, and fry them in hot fat till they begin to turn yellow. Mix a table- spoonful of curry powder, and a dessei-t-spoon- ful of curry paste very smoothly with a small quantity of good stock. Add more to make the quantity up to a pint, and pour it over the onions. Let all simmer gently for a few minutes, then rub the sauce patiently tlii-ough a fine haii-- sieve, return it to the saucepan, let it boil, and put into it two pounds of salmon which have been divided into smaU square pieces convenient for serving. Skim the fat from the sauce, and simmer the salmon gently until it is done enough, A little garUc or lemon- juice may be added, or not. Serve with rice on a separate dish. The remains of dressed salmon may be curried, and will need only to simmer in the sauce until they are quite hot. Time to simmer fresh salmon, about half an hour. Probable cost, salmon, when plentiful. Is. to Is. 4d. per pound. Suf- ficient for five or six persons. Salmon Cutlets (a la Maitre d' Hotel). — Cut some slices of salmon in the shape of chops. Put them into a saute-pan with some clarified butter, pepper, and salt, and toss them when dinner-time is come over an equal fire. Drain the butter well, and dish the slices of salmon like a crown. Serve with maitre d'hotel sauce. For salmon you must not use any cream, as this fish is already heavy for the stomach ; put into a stewpan three spoonfuls of sauce tournee well reduced; add to it a thickening of one egg, and refine the sauce with a quarter of a pound of butter, some salt, a little cayenne, the juice of half a lemon, and some parsley chopped very fine ; work this sauce very fine, and use it when wanted. You may give this dish with several different sauces, as marechal, Dutch caper, Maintenon, ravigote, <S:c. &c. — Ude. Salmon Cutlets, Broiled. — Sahnon cutlets are cut out of the middle or large end of the fish. Clean the fish, scrape oft' the scales, and cut slices through it an inch thick or more. Leave the skin on. Dip the cutlets in clarified butter, sprinkle pepper and salt over them, lay them on a hot gridiron, and broil gently over a clear fire. Turn them over every three or four minutes till they are done. Serve on a hot dish, 'ft'ith a little piece of butter upon each cut- let. No sauce is required, but if it is preferred, lobster or crab sauce may be sent to table in a tureen ; or a sauce may be prepared as fol- lows : — Take a quarter of a pint of good gravy. Mix with it a tea-spoonful of vinegar, a tea- spoonful of essence of anchovj', half a tea- spoonful of Harvey's Sauce, and a tea-spoonful of finely minced mixed pickles

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