Grilled Salmon
From Practical home cookery, 1906
Best served with tartare sauce.
Presented as published in 1906. 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 Practical home cookery (1906) by A. G. Payne, page 45. The excerpt below is the record exactly as published.
sUce of salmon can be placed on the gridiron just as it is, but if the fire is nice and clear it will be better to wrap each slice in oiled paper ; by this means the flavour of the salmon is kept in. Of course, the cooking must be carefully watched, or the paper will very likely catch fire. The best sauce SPRING DISHES. 87 with gi'illed salmon is tartare sauce, which may briefly be described as follows -.—First make some mayonnaise sauce as thick as butter in summer-time, add to it about a tea-spoonful of finely-chopped parsley, chopped on a chopping-board previously rubbed over with a shallot ; mix this in with a good-sized tea-spoonful of French mustard flavoured with tarragon. The mayon- naise sauce is supposed to contain sufficient vinegar or dilute acetic acid. Grilled salmon
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Cook this with the app: pantry check, scaling, and the assistant.