1. Salmon
  2. Pepper
  3. Salt
  4. Butter
  • Cut slices an inch thick, and season with pepper and salt
  • Lay each slice in half a sheet of white paper well buttered
  • Twist the ends of the paper, and broil the slices over a slow fire six or eight minutes
  • Serve in the paper with anchovy-sauce

  • Source: A New System of Domestic Cookery by Maria Rundell, 1807

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