Salmon à l'Italienne

Ingredients

• a middle-sized salmon
• flavouring of nutmeg
• sweet marjoram
• currants
• a little butter
• new milk

Method

1. 1

   Take a middle-sized salmon, draw and scale it, drying it inside and out with a cloth.

2. 2

   Then take fine grated breadcrumbs, currants, a little butter, flavouring of nutmeg and sweet marjoram, and make it into a pudding with new milk, which must be thrust in at the gills till the belly is well stuffed.

3. 3

   Lay in a baking tin, and baste first with a little salt and water, then vinegar and sugar, and lastly with claret and butter beaten up together.

4. 4

   When done enough, serve hot with a garnish of whole spice and anchovy sauce.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 79. The excerpt below is the record exactly as published.

Salmon a I'ltalienne. — Take a middle-sized salmon, draw and scale it, drying it inside and out with a cloth. Then take fine grated breadcrumbs, currants, a little butter, flavouring of nutmeg and sweet marjoram, and make it into a pudding with new milk

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