Here is an example recipe for how to cook salmon steaks. Season salmon steaks, dip in melted butter, then in corn-meal, and broil. Cook together two tablespoonfuls each of butter and flour, add two cupfuls of cold water, and cook until thick, stirring constantly. Take from the fire, season with salt and pepper, add the …
A recipe for making salmon steaks mariniere: Marinate salmon steaks in seasoned oil, drain, and broil. Cover with small boiled onions and cooked oysters. Pour over a sauce made according to directions given in the recipe for Salmon a la Genoise, and serve.
Sprinkle a buttered dripping-pan with chopped onion, and season with pepper and salt. Lay salmon steaks on top Brush with the yolk of a beaten egg Cover with a layer of chopped onion and parsley Season with salt, red pepper, lemon-juice, and dots of butter Bake for half an hour.
A recipe for making salmon steaks with claret sauce – Put four steaks into a buttered saucepan with salt, pepper, and grated nutmeg to season, add a bunch of parsley, a teaspoonful of mixed sweet herbs, a chopped onion, and two cupfuls of Claret. Cover with a buttered paper, simmer until done, and drain. Strain …
A recipe for making broiled salmon steaks – Marinate the steaks for an hour in oil and lemon-juice, seasoning with salt and pepper. Broil carefully and serve with any preferred sauce.
A recipe for making broiled salmon steaks ii – Sprinkle with pepper and salt, dredge with flour, and broil, basting with melted butter as required. Spread with melted butter, or with Maitre d’Hotel Sauce.
A recipe for making boiled salmon steaks – Cook the steaks in water to cover and add a celery root, a small bunch of parsley, salt and pepper to season, and a tablespoonful of vinegar. Strain the liquid, thicken with a tablespoonful each of butter and flour cooked together, pour over the fish, and serve.
Dredge the steaks with seasoned flour or dip into egg and seasoned crumbs and fry.
I Season with pepper and salt, broil carefully on a buttered gridiron, pour over melted butter, garnish with parsley, and serve.
I Wrap each steak separately in mosquito netting. Put into boiling water to which has been added a slice of onion, a bay-leaf, a blade of mace, four tablespoonfuls of tarragon vinegar, and a teaspoonful of salt. Simmer for twenty minutes, remove carefully, drain, and serve with any preferred sauce.