Salmon Steak, Baked Recipe 2 ingredients

To prepare this Salmon Steak, Baked Recipe 2, first select a slice from near the middle of the salmon. Have it cut about three-fourths an inch thick. Such a slice will weight from half to three-quarters of a pound. Butter an agate pan, lay the steak upon it, and pour around about half a cup of boiling water, to which a teaspoonful of lemon juice or vinegar and a scant half teaspoonful of salt have been added. Butter a piece of waxed paper and lay over the fish.

Set the pan directly over the fire and let stand until the water boils, then cook in the oven ten minutes. In the meantime, pare three or four large, round potatoes, and with a French scoop cut from them as many balls as possible. Put these over the fire, in boiling, salted water, to cook till tender. Melt a tablespoonful and a half of butter; in this cook a tablespoonful and a half of flour, then add half a cup of water and the liquid in the fish-pan and let cook until boiling. Set the fish on a platter with the potatoes, drained and rolled in the pan with a tablespoonful of butter and half a teaspoonful of salt. Put two slices of lemon at the base of the fish, and sprinkle the whole with fine-chopped parsley. Serve the sauce in a bowl.