Perch

Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

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RECIPES FOR SALMON:

  ANY FISH
  ANCHOVIES
  BLUEFISH
  CARP
  CODFISH
  EELS
  HADDOCK
  HALIBUT
  HERRING
  MACKEREL
  PERCH
  REDFISH
  ROCK FISH
  SALMON
  To Bake Fresh Salmon Whole (1851)
  Salmon Baked in Slices (1851)
  To Boil Fresh Salmon (1851)
  Salmon Box (1896)
  Salmon Croquettes (1896)
  Salmon Cutlets (1896)
  Pickled Salmon (1851)
  Salmon Pudding, Hot or Cold (1845)
  Smoked Salmon (1851)
  Salmon Steaks (1851)
  SEA BASS
  SHAD
  SMELT
  SOLE
  STURGEON
  TROUT

SALMON BAKED IN SLICES
(Directions for Cookery, 1851)


Take out the bone and cut the flesh into slices.
Season them with cayenne and salt.
Melt two ounces of butter that has been rolled in flour, in a half pint of water, and mix with it two large glasses of pert wine, two table-spoonfuls of catchup, and two of soy.
This allowance is for a small quantity of salmon. For a large dish you must proportion the ingredients accordingly.

You may add the juice of a large lemon. Mix all well. Then strain it and pour it over the slices of salmon. Tie a sheet of buttered paper over the dish, and put it into the oven.

You may bake trout or carp in the same manner.

 

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