Crimped Salmon from Modern Cookery for Private Families by Eliza Acton
Cut into slices an inch and a half, or two inches thick, the body of a salmon quite newly caught; throw them into strong salt and water as they are done, but do not let them soak in it; wash them w...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Saucepan
- Stove
- Plate
Ingredients
- salmon
- water
- strong salt
- lobster sauce
- fish
- caper fish-sauce
- plain melted butter
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