Grilled Salmon
From Common-sense papers on cookery, 1880
Best served with tartare sauce.
Presented as published in 1880. 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 Common-sense papers on cookery (1880) by A. G. Payne, page 45. The excerpt below is the record exactly as published.
slice 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 with grilled salmon
Cook this with the app: pantry check, scaling, and the assistant.