Salmon Steak Maitre d' Hotel
From Cooking for profit, 1886
Serves 1
Salmon steak varies in price from 10c to $1.50 per pound.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 26. The excerpt below is the record exactly as published.
Salmon Steak Maitre d' Hotel. Price 50 cents. ^'' Have ready some potatoes with the skins on cooked in a steamer and hot as they keep a better shape for restaurant dishes managed this way than if pared and stewed. Pepper and salt a 12-ounce salmon 6 (*;ak, rub the bars of the hinged wire broiler with 24 SAN FRANCISCO HOTEL GAZETTE'S butter and broil the steak either over or before a clear fire about 6 or 8 minutes, loosen it from the wires by pushing with a brush clipped in butter and place on a hot dish of large size. Peel and cut 2 or 3 potatoes in quar- ters and shake them up in a little hot butter with salt; place them around the Bteak. Chop a lump of butter size of an q^^ in a frying pan, throw in a large teaspoon of chopped parsley, pour it hot over the ealmon. Cut a lemon, sqeeze half over the salmon and garnish with the other quarters, and sprigs of parsley
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