Friday, June 5, 2020

Salmon Cutlets Recipe, June 1860

This week we had planned to have baked salmon from a late 19th century Beeton's recipe. Monday night, while I was busy trying to focus on marking, grading and report card writing, Nic decided to read my 1860s ladies magazine to help me destress. I asked him to explore the recipes for June, so we could plan the shopping. It turned out the second recipe for June was samon cutlets and we had all the ingredients. This recipe actually uses less ingredients and is quicker with less preparation and cooking time required.  As you can imagine my procrastinating personality jumped at this opportunity.  Soo on to the recipe.

Salmon slices
Salt and pepper 
Kitchen paper
Caper sauce (recomended)
Anchovy sauce (recomended)

Cut the slices 1 inch thick, and season them with pepper and salt;
butter a sheet of white paper, lay each slice on a separate piece, with its ends twisted.
broil gently over a clear fire, and serve with anchovy or caper-sauce.(The top plate had been removed and the pan is directly over the flame)
When higher seasoning is required,  add a few chopped herbs and a little spice. 

This is a very easy and delicious recipe. Next time I would cut them into thinner slices. 
Extra minimal time is required to make the anchovy and caper-sauces. These sauces are very simple and quick to make and definately improve the salmon. 

It is nice to remember that one can cook some historical recipes with minimal planning. 

Caper Sauce (Beeton's) - made by Nic
Butter, capers, caper juice from the jar

No comments:

Post a Comment