Baked Salmon

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a little Piece cut into Slices, about an Inch thick, butter the Dish that you would serve it to Table on, lay the Slices in the Dish, take off the Skin, make a Force thus: Take the Flesh of an Eel, the Flesh of a Salmon, an equal Quantity, beat it in a Mortar, season it with beaten Pepper, Salt, Nutmeg, two or three Cloves, some Parsley, a few Mushrooms, and a Piece of Butter, ten or a Dozen Coriander-seeds beat fine. Beat all together, boil the Crumb of a Halfpenny Role in Milk, beat up four Eggs, stir it together till it is thick; let it cool, and mix it well together with the rest; then mix all together with four raw Eggs, on every Slice lay this Force-meat all over, pour a very little melted Butter over them, and a few Crumbs of Breed; lay a Crust round the Edge of the Dish, and stick Oysters round upon it. Bake it in an Oven; and when it is of a very fine brown, serve it up; pour a little plain Butter with a little Red Wine in it, into the Dish, and the Juice of a Lemon: Or you may bake it in any Dish, and when it is enough, lay the Slices into another Dish. Pour the Butter and Wine into the Dish it was baked in, give it a Boil, and pour it into the Dish. Garnish with Lemon. This is a fine Dish, squeeze the Juice of a Lemon in.