nut-freeegg-freesoy-freeshellfish-free
Salmon Steaks
From Cookery and housekeeping, 1882
Serves 2
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 44. The excerpt below is the record exactly as published.
Salmon Steaks. Dry well with a cloth, dredge with flour, and la}- them upon a well-buttered gridiron over clear hot coals. Turn with a broad-bladed knife slipped be- I04 TURBOT. neath, and a flat wire egg-beater above, lest the steak should break. When done to a light brown, lay in a hot dish, butter each steak, seasoning with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.