Salmon, Braized

Ingredients

• a thick slice of salmon, weighing a little more than three pounds
• a table-spoonful of capers
• half a pint of good melted butter
• a tea-spoonful of anchovy
• a tea-spoonful of mixed mustard
• two tea-spoonfuls of soy
• a pinch of cayenne
• a glassful of sherry
• a dessert-spoonful of lemon juice

Method

1. 1

   Wash the salmon in salted water, dry it, and fold it in oiled paper.

2. 2

   Steam until done.

3. 3

   Prepare a sauce by bruising capers and stirring them into melted butter, adding anchovy, mustard, soy, cayenne, sherry, and lemon juice.

4. 4

   Serve the salmon with the sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1662. The excerpt below is the record exactly as published.

Salmon, Braized. — Take a thick slice of salmon, weighing a little more than three' pounds, wash it in salted water, and dry it in a cloth. Fold it in oiled paper, place it on a drainer over a saucepan of fast-boiling water, and let it steam until done enough. Drain it, and pour over it a sauce prepared as follows : — Bruise a table-spoonful of capers, and stir them into half a pint of good melted butter. Add a tea-spoonful of anchovy, a tea-spoonful of mixed mustard, two tea-spoonfuls of soy, and a pinch of cayenne. Simmer the sauce gently for three or four minutes, add a glassful of sherry, and a dessert-spoonful of lemon juice

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