Salmon Tidnish
A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).
A historical recipe
Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.
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 Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). 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.
Canada. Associated with Canada by the source's category: Canadian (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a tablespoon of salt
- 1 cup of fine bread-crumbs
- 1/8 teaspoon of whole black pepper ground
- a tin sheet
Method
- Scrape the fish and wash it.
- Rub in a tablespoon of salt;
- place the fish in a baking pan and score it across 4 or 5 times.
- Mix 1 cup of fine bread-crumbs, a dessert-spoon of minced parsley, 1/8 teaspoon of whole black pepper ground, 2 dessert spoons of salt, milk to moisten well, rub over the fish, and put good-sized lumps of butter in the gashes.
- Cover the bottom of the pan with milk and put in a rather hot oven, basting every 10 or 15 minutes with the milk, which must be renewed in the pan often.
- When cooked lift from the pan onto a tin sheet, then slide carefully into the dish on which it is to be served;
- garnish with lemon and hard-boiled eggs, the gravy in the pan served with it.
- A piece of halibut may be cooked in the same manner.