Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Medieval
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Salmon steak
1 c White wine
1/8 ts Cinnamon
4 Scallion -- finely minced
1 tb Lemon juice
1/8 ts Ginger
Salt -- to taste
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.
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.
