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Baked Salmon-trout

A historical recipe from How to Cook Fish, by Myrtle Reed.

A historical recipe

How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From How to Cook Fish, by Myrtle Reed. Digitised by Project Gutenberg, eBook #18542 (https://www.gutenberg.org/ebooks/18542). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Have a large salmon-trout cleaned and larded.
  2. Put into a buttered baking-pan, rub the fish with salt and pepper, and pour over a wineglassful of Madeira.
  3. Cover with buttered paper and bake, basting every ten or fifteen minutes with the liquid.
  4. Serve with any preferred sauce.