Start with a cleaned, small or moderate sized salmon.
Season it with salt, pepper, and powdered mace; rubbing the fish so that it gets seasoned on the inside as well.
Skewer it with the tail turned round and put to the mouth.
Lay the salmon on a stand or trivet in a deep dish or pan, and stick it over with bits of butter rolled in flour.
Put the fish into the oven, basting it occasionally, while baking, with its own drippings.
Garnish with horseradish and sprigs of curled parsley, laid alternately round the edges of the dish.
Serve with a small tureen of lobster sauce.
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