48. Salmon

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

Salmon, Salted, should be cut in small slices, of about one quarter of a pound each, slantways, rubbed with either butter or oil, and broiled gently. Serve plain, or can be broiled, wrapped up in oil paper.