Baked Salmon
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
Baked Salmon.
Wash and wipe dry, and rub with pepper and salt. Some add a soupcon of cayenne and powdered mace. Lay the fish upon a grating set over your baking pan, and roast or bake, basting it freely with butter, and, toward the last, with its own drippings only. Should it brown too fast, cover the top with a sheet of white paper until the whole is cooked. When it is done, transfer to a hot dish and cover closely, and add to the gravy a little hot water thickened with arrow-root, rice, or wheat flour, - wet, of course, first with cold water, - a great spoonfull of light tomato sauce, and the juice of a lemon. Boil up and serve in a sauce-boat, or you can serve with cream sauce, made as for boiled salmon. Garnish handsomely with alternate sprigs of parsley and the bleached tops of celery, with ruby bits of firm currant jelly here and there. This is a fine dish for a dinner-party. A glass of sherry improves the first-named sauce.
Baked Salmon.
Wash and wipe dry, and rub with pepper and salt. Some add a soupcon of cayenne and powdered mace. Lay the fish upon a grating set over your baking pan, and roast or bake, basting it freely with butter, and, toward the last, with its own drippings only. Should it brown too fast, cover the top with a sheet of white paper until the whole is cooked. When it is done, transfer to a hot dish and cover closely, and add to the gravy a little hot water thickened with arrow-root, rice, or wheat flour, - wet, of course, first with cold water, - a great spoonfull of light tomato sauce, and the juice of a lemon. Boil up and serve in a sauce-boat, or you can serve with cream sauce, made as for boiled salmon. Garnish handsomely with alternate sprigs of parsley and the bleached tops of celery, with ruby bits of firm currant jelly here and there. This is a fine dish for a dinner-party. A glass of sherry improves the first-named sauce.
