Broiled Salmon, 1922.
Source: Good Housekeeping’s Book of Menus, Recipes, and Household Discoveries, 2nd Ed., 1922.
Why mess with the classics?
I cross referenced salmon recipes from three separate cookbooks (1856, 1905, 1922) and they are essentially the same: sprinkle the salmon with salt, pepper, and butter. Broil/bake at a low temperature. Garnish with parsley.
Substitute the butter for olive oil and you have your basic 21st century salmon recipe.
Delicious!
I wonder what broil OVER a CLEAR but slow fire means, anyway???
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Not sure, unless it went on top of the stove/fire area? My modern day interpretation: stick it in your oven on broil! 🙂
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