ROASTED SALMON
A large piece of fresh salmon is very fine roasted on a spit, first rubbing it with salt, and then basting it all the time with sweet-oil or butter.
For roasted salmon, make a sauce as follows:—Put into a sauce-pan a little parsley, a shalot or small onion, a few mushrooms, and a piece of butter rolled in flour, pepper, salt, and a gill or more of white wine. Let these ingredients boil for half an hour; then strain them through a sieve, and mix with the sauce a table-spoonful of olive-oil.
For roasted salmon, make a sauce as follows:—Put into a sauce-pan a little parsley, a shalot or small onion, a few mushrooms, and a piece of butter rolled in flour, pepper, salt, and a gill or more of white wine. Let these ingredients boil for half an hour; then strain them through a sieve, and mix with the sauce a table-spoonful of olive-oil.