Add one tablespoonful each of butter
and minced parsley, and pepper and salt to season. Pour the sauce
over the fish or serve separately.
SALMON BAKED IN PAPER
Season a large piece of salmon with salt,
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pepper, and lemon-juice, wrap in a large piece of buttered paper
and pin firmly. Put into a buttered baking-pan, cover and bake
for an hour, basting frequently with hot water and melted butter.
Take off the paper and serve with any preferred sauce.
BAKED SALMON STEAKS
Put the steaks in a buttered baking-dish. Lay bits of butter upon
them, seasoning with salt, pepper, minced parsley, and grated onion.
Bake carefully, basting as required, and serve with Caper or Tomato
Sauce.
BAKED SALMON CUTLETS
Put salmon steaks into a buttered baking-pan with half a cupful
of hot water and half a cupful of white wine. Sprinkle with salt,
paprika, and grated nutmeg. Cover with raw oysters and crumbs fried
in butter. Bake for twenty minutes. Take up the fish carefully.
Cook together one tablespoonful each of butter and flour, add the
liquor from the pan and a teaspoonful of anchovy paste. Cook until
thick, stirring constantly, pour around the fish, and serve.
SALMON A LA WINDSOR
Season salmon steaks with salt and pepper,
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dip in egg and crumbs, put into a buttered baking-pan, and bake
quickly.
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