Salmon Matelote

Ingredients

• two or three thick slices from the tail end of a large salmon
• three-quarters of a pint of thick brown sauce
• eighteen button-onions
• two glassfuls of claret
• a small lump of sugar
• a tea-spoonful of anchovy essence
• a little pepper
• salt
• grated nutmeg
• a small piece of fresh butter

Method

1. 1

   Boil the salmon slices, drain, and place on a dish.

2. 2

   In a stewpan, combine brown sauce and fried button onions, boil for ten minutes, then add claret, sugar, pepper, salt, nutmeg, and anchovy essence.

3. 3

   Stir until thick, then add butter.

4. 4

   Serve the sauce over the salmon.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1673. The excerpt below is the record exactly as published.

two or three thick slices from the tail end of a large salmon, or, if liked, boil instead a small salmon, trussed in the form of the letter S. When done enough, drain the fish, put it upon a dish without any napkin, and pour over it and around it some sauce prepared as follows : — Put three-quarters of a pint of thick brown sauce into a stewpan with eighteen button- onions which have been fried in butter till brown. Let them boil for ten minutes, and add two glassfuls of claret, a small lump of sugar, a little pepper, salt, and grated nutmeg, and a tea-spoonful of anchovy essence. Stir the sauce over the fire until it is thick and coats the spoon. After it is taken from the fire, stir a small piece of fresh butter in it until dis- solved. Mushrooms or oysters may be added to this sauce if liked. It ought to bo very savoury. When brown sauce is not at hand, it may be easily and quickly made by kneading together in a saucepan equal proportions of butter and flour, stirring the mixture quickly over a slow tire till it is lightly browned with- out being at all burnt, and moistening it with stock made from bones, or, failing this, with water. Time to make the sauce, half an houi-. Probable cost of salmon, when plentiful, Is. t& Is. 4d. per pound. Salmon, Matelote of (another way. — Take two or three slices of salmon, lay them in a small kettle with a strainer, stew them very gently in a quart of veal gravy and a gill of Harvej-'s Sauce for twenty minutes ; lift out the strainer with the fish, pour off the gravy into a stewpan, retm-n the strainer with the fish to keep warm, thicken the gravy with arrow- root, season with pepper and salt

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