Broiled Salmon

Original Recipe

Cut slices from an inch to an inch and an half thick, dry them in a cloth, season with salt and pepper, dredge them in sifted flour, and broil on a gridiron rubbed with suet. Another Mode.--Cut the slices one inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, envelop them in it with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.

Ingredients

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  • 1 cloth
  • 1 gridiron rubbed with suet
  • 1 inch thick
  • 1 sheet of white paper
  • 1 separate piece
  • 1 clear fire
  • 1 few chopped herbs and a little spice

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Required Gear

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Broiler

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Instructions

  1. 1

    Cut slices from an inch to an inch and an half thick, dry them in a cloth, season with salt and pepper, dredge them in sifted flour, and broil on a gridiron rubbed with suet. _Another Mode._--Cut the slices one inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, envelop them in it with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce.

  2. 2

    When higher seasoning is required, add a few chopped herbs and a little spice.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)