Pour the sauce over, sprinkle with crumbs, dot with butter,
and brown in the oven.
BAKED SALMON--II
Wash and wipe a small fish. Rub with pepper and salt and sprinkle
with paprika and powdered mace. Bake carefully, basting with melted
butter and its own dripping. Take up the fish carefully and add
to the gravy enough stock or water to make the required quantity
of sauce. Thicken with butter and flour cooked together, season
with tomato catsup and lemon-juice. Pour around the fish and serve.
[Page 271]
BAKED SALMON--III
Rub a small cleaned salmon with olive-oil, sprinkle with salt and
pepper, put into a buttered baking-pan, and add one cupful of boiling
water and two tablespoonfuls of butter. Baste every ten minutes
until done. Take up the fish and keep it warm. Thicken the gravy
with a teaspoonful or more of cornstarch mixed with a little cold
water. Season with grated onion, lemon-juice, and tomato catsup.
BAKED SALMON WITH CREAM SAUCE
Wrap a large middle cut of salmon in buttered paper and fasten
firmly. Bake in a buttered baking-pan, basting with butter melted
in hot water. Take from the oven at the end of an hour, remove
the paper carefully, and keep warm. Bring to the boil one cupful
of cream and add one tablespoonful of corn-starch rubbed smooth
with a little cold cream.
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