pescatariannut-freeegg-freesoy-free
Salmon with Sweet Herbs
From The thorough good cook, 1895
Serves 4
Serve with a clear relish sauce.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 91. The excerpt below is the record exactly as published.
mushrooms, a bunch of parsley and green onions well seasoned, and a small piece of glaze ; season the whole, and put a little sugar to correct the acidity of the wine ; skim the grease, and keep the sauce thick. In case it should not be thick enough to cover the fish, add a small bit of butter kneaded with flour, a quarter of a pound of fresh butter, some essence of anchovies, the juice of a lemon, and some salt and pepper. Drain your iish, and cover it with the sauce, after having strained it through a tammy. 18. Salmon with Sweet Herbs. Mix a piece of butter with some chopped parsley, shallots, sweet herbs, nuishrooms, pepper and salt. Put some of this in the bottom of the dish you intend to send to table ; then some thin slices of salmon upon it, and the remainder of the butter and herbs upon the salmon. Strew it over with bread- crumbs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.