Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 88

Table of Contents

A small salmon may be baked whole. Stuff it with forcemeat made of bread-crumbs; chopped oysters, or minced lobster; butter, cayenne, a little salt, and powdered mace—all mixed well, and moistened with beaten yolk of egg. Bend the salmon round, and put the tail into the mouth, fastening it with a skewer. Put it into a large deep dish; lay bits of butter on it at small intervals; and set it into the oven. While baking, look at it occasionally, and baste it with the butter. When one side is well browned, turn it carefully in the dish, and add more butter. Bake it till the other side is well browned. Then transfer it to another dish with the gravy that is about it, and send it to table.

If you bake salmon in slices, reserve the forcemeat for the outside. Dip each slice first in beaten yolk of egg, and then in the forcemeat, till it is well coated.