(Directions for Cookery, 1851)

Take out the bone and cut the flesh into slices.
Season them with cayenne and salt.
Melt two ounces of butter that has been rolled in flour, in a half pint of water, and mix with it two large glasses of pert wine, two table-spoonfuls of catchup, and two of soy.
This allowance is for a small quantity of salmon. For a large dish you must proportion the ingredients accordingly.

You may add the juice of a large lemon. Mix all well. Then strain it and pour it over the slices of salmon. Tie a sheet of buttered paper over the dish, and put it into the oven.

You may bake trout or carp in the same manner.



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Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater


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