Salmon, Baked

Ingredients

• a piece two or three pounds in weight
• a few small shallots
• sound red tomatoes
• dredge a little flour over it
• sprinkle with pepper
• sprinkle with salt
• lay several small pats of butter on the top
• pour a glassful of white wine into the dish

Method

1. 1

   Lay the salmon in a deep pie-dish, surround it with shallots and tomatoes, dredge with flour, sprinkle with pepper and salt, add butter, and pour in white wine.

2. 2

   Bake in a moderately hot oven for 45 minutes.

3. 3

   Prepare sauce by pressing tomatoes and shallots through a colander, adding to the liquor in the dish with mustard, vinegar, flour, and Worcestershire sauce.

4. 4

   Boil once and pour around the fish.

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 18. The excerpt below is the record exactly as published.

Salmon, Baked. — Take a piece two or three pounds in weight, either from the middle or the tail end. Lay it in a deep pie-dish, surround it with a few small TESTED RECIPES. 57 shallots and sound red tomatoes, dredge a little flour over it, sprinkle with pepper and salt, lay several small pats of butter on the top, and pour a glassful of white wine into the dish

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