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6 Salmon steak
1 c Wine, white
1/8 ts Cinnamon
4 Scallion -- finely minced
1 tb Lemon juice
1/8 ts Ginger
Salt -- to taste
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.
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