Grilled Salmon
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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 Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 17. The excerpt below is the record exactly as published.
GEILLED SALMON. Butter Tissue paper. Mode. —Turn out the salmon, pick out tlie firm pieces and roll in the tissue paper well buttered, put on the grill over a clear fire, allow to grill for ten minutes. Serve on croutons ; sprinkle a little chopped parsley over the fish. 73— SALMON MAEBLES AND LEMON SAUCE. Mode. — Turn out the salmon, pick out all the bones and pieces of skin, pound up with the breadcrumbs, a little cayenne and the chopped parsley, mix with one egg and form into small balls not larger than a marble or pigeon's egg. Cut the onion into very small pieces, and put in a saucepan with a little butter, allow it to cook, then add the liquor from the tin of salmon with about half-a-pint of water, season rather highly with pepper and salt. When boiling drop in the salmon marbles and boil for ten minutes ; take them out very carefully and put on a dish in the oven ; then beat up the other three eggs and add the juice of three lemons ; beat well, and add them to the gravy ; give them a boil, stirring all the time ; pour it over the marbles and serve very hot. 1 tin salmon
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