| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Medieval |
Fish, Medieval |
6 |
Servings |
INGREDIENTS
| 6 |
|
Salmon steak |
| 1 |
c |
Wine, white |
| 1/8 |
t |
Cinnamon |
| 4 |
|
Scallion, finely minced |
| 1 |
T |
Lemon juice |
| 1/8 |
t |
Ginger |
|
|
Salt, to taste |
INSTRUCTIONS
Take a Salmond and cut him rounde, chyne and all, and roste the peces
on a gredirne; And take wyne, and pouder of Canell, and drawe it
thorgh a streynour; And take smale mynced oynons, and caste there-to,
and lete hem boyle; And then take vynegre, or vergeous, and pouder
ginger, and cast there-to; And then ley the samon in a dissh, and cast
the sirip theron al hote, & serue it forth. Broil the salmon steaks,
after brushing them with some cooking oil or melted butter.
Meanwhile, put scallions in a saucepan with wine and cinnamon and
bring to a boil; turn down heat and simmer gently. When salmon steaks
are browned on both sides, add the lemon juice and ginger to the
sauce. Put salmon on a serving dish and pour the sauce over it. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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