Baked Can Salmon

Ingredients

• one cup milk
• one egg
• one tablespoon flour
• teaspoonful Worcester sauce
• one can salmon
• sprinkled with cracker crumbs

Method

1. 1

   Cook milk, egg, and flour until it thickens, then add Worcester sauce.

2. 2

   Pour this over salmon and bake for half an hour.

Nutrition per serving

As published

This recipe was extracted from The New century cook book (1899), page 19. The excerpt below is the record exactly as published.

Baked Can Salmon. One cup milk, one eg?, one tablespoon flour; cook until it thickens, then add teaspoonful Worcester sauce. Pour this over one can salmon sprinkled with cracker crumbs and bake half hour. Serve hot. C. W. C. Flaked Salmon. Take a can of salmon, drain through a colander, then pick with a fork until well shredded: put on to scald a pint and a half New Century Cook Book. 89 of milk, rub a tablespoonful of butter and two of flour together, when the milk comes to a boil add the thickening, some chopped parsley and a very small piece of onion chopped fine; have some stale bread dried in the oven, roll and sift; then put a layer of salmon in baking dish, over that a part of the milk dressing, then bread crumbs until the dish is filled; finish off with bread crumbs, and bake a delicate brown. Elizabeth B. Clarke. Jellied Salmon. One can of salmon, six lemons, butter the size of an egg, salt and pepper to taste, one-fourth box of gelatine; soak the gelatine. Put butter, salt and pepper and juice of four lemons in saucepan; let it come to a boil; add the salmon, picked into small pieces, and boil again. Line a mold, bottom and sides, with the other two lemons, cut thin. Pour in the mixture and allow to set. When ready to use, turn out and garnish with slices of lemon. Mrs. H. B. Goodwin. Codfish Balls. One pint of finely-chopped cooked fish, six potatoes (cooked), one egg

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