Salmon Roast on the Spit

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A seventeenth-century recipe. The salmon cooks very well on a modern electrical spit.


  • 2–2½ lb. (1 k.) piece of middle-cut salmon
  • 6 cloves
  • dried or finely chopped


Spit the piece of salmon lengthways and tie round with ½-inch tape in two or three places to prevent breaking. (Cut the tape 10 minutes before it will be cooked and remove, so that the bands it leaves may brown.) Dust it with flour, pepper and salt, stick the cloves in here and there, and sprinkle with