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Salmon Cutlets with Caper Sauce
From The national course in home economics, 1917
Serves 4
A flavorful dish with a rich sauce.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 59. The excerpt below is the record exactly as published.
SALMON CUTLETS WITH CAPER SAUCE. Take a slice of salmon two inches thick, carefully remove the bones and skin, cut into slices half an inch thick, and flatten them on the chop- ping-board with a cutlet bat dipped in water. From these slices cut as many cutlets of as uniform shape as you can. Place them quite flat on a well-buttered baking tin, sprinkle pepper and salt over them, and, ten min- utes before they are wanted, put them into the oven with a sheet of but- tered white paper over them. Put all the trimmings of the salmon into a saucepan with carrots, onions, thyme, parsley, a bay-leaf, a few cloves, some whole pepper, salt to taste, and a little more than a pint of good stock. Leave this to boil gently till reduced one-half, then strain the liquor into a basin, and remove any fat there may be. Melt a piece of butter the size of a walnut, add to it half a teaspoonful of flour, and stir it on the fire till it is well colored. Add the liquor to this, and continue stir- ring until the sauce boils, then add a heaped teaspoonful of capers
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