Salmon in Cases

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Cut your Salmon into little Pieces, such as will lay rolled in half Sheets of Paper; season it with Pepper, Salt and Nutmeg, butter the Inside of the Paper well, fold the Paper so as nothing can come out, then lay them on a Tin Plate to be baked, pour a little melted Butter over the Papers, and then Crumbs of Bread all over them. Don’t let your Oven be too hot, for fear of burning the Paper; a Tin Oven before the Fire does best. When you think they are enough, serve them up; just as they are, there will be Sauce enough in the Papers.