Baked Salmon
From Delicate dishes, 1896
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Delicate dishes (1896), page 21. The excerpt below is the record exactly as published.
i tablespoonful of butter, i egg, and i teaspoonful of catsup. Put the egg in last and very carefully. Boil i minute. Turn the salmon out of the mold and pour the sauce around. Mrs. L. B. Mason. TURBOT OR ESCALLOPED FISH. Steam or boil a large whitefish with 2 bay leaves, 4 cloves and a small sliced onion, until the fish is done; l/ALEUTINrr YflLENTlNE & GOiftPflNy. VAr n ISHLO Coach and Car Yarnisbes and Colors. 60 LUNCHEON. about i^ an hour. Boil i pint of milk, thicken with 2 tablespoonfuls of flour, and add ^ pound of butter, salt, pepper and minced parsley. When cool add 2 beaten eggs. Pick the fish to pieces, laying it in a buttered dish, covering each layer with the sauce, until the dish is full; cover the top with bread crumbs, dot thickly with bits of butter and bake until brown. Mrs. Elmer Washburn. LYONNAISE POTATOES. Cut into cubes enough cold boiled potatoes to make I quart, add i large teaspoonful salt and ^ of pepper. Put 3 tablespoonfuls butter into frying pan, add i table- spoonful minced onion and i of minced parsley, cook 3 minutes, stirring constantly; add the potatoes and stir with a fork, very carefully, until brown and hot. Mrs. Homer P. Knapp. CHICKEN SOUFFLE. Put I tablespoonful of butter in a saucepan and when melted, stir in i tablespoonful of flour until smooth, add I pint of milk and stir until it boils. Add ^ cup of stale bread crumbs; cook i minute. Take from the fire, add y^, teaspoonful of salt, 2 dashes of pepper, i A. N. W3rn6r06 UChardSt &LiikeAve.,Chicago LUNCHEON. 61 tablespoonful of chopped parsley, i can of chopped chicken and the well beaten yolks of 3 eggs. Beat the whites to a stiff froth and stir them in, carefully. Butter a baking dish, pour in this mixture and bake 20 minutes; serve quickly. Mrs. B. R. Wells. EGG PLANT, FRENCH STYLE. Boil a large egg plant until tender, peel and mash smooth, season with butter, pepper, salt and a little thyme. Chop fine 2 hard boiled eggs and ^ an onion, add 2 tablespoonfuls of bread crumbs. Mix well, put into buttered dish, put bread crumbs oyer the top with bits of butter and bake in quick oven until brown. Mrs. Walter R. Comstock. TOMATOES WITH EGGS, SPANISH STYLE. Put 3 tablespoonfuls of tomatoes in pan, add an onion, cut fine, a little parsley, salt and pepper, let it simmer. Fry eggs in another pan, basting them with the butter. Place the eggs on a platter and pour the sauce over. Mrs. F. H. Wait. SCALLOPED SWEET POTATOES. A SOUTHERN RECIPE. Parboil sweet potatoes (yams preferred) and cut in transverse slices; cover the bottom of a pudding dish l/ALEUTINro VALENTINE & GOMPflNY, YMrIi ISHLO Coach and Car Varnisbes and Colors. 62 LUNCHEON. with these. Add a little butter, a little sugar and nut- meg. Strew over this a very few bits of orange peel, and add a little juice of the orange. Fill the dish in this manner. Bake about half an hour. A dish fit for an epicure. Mrs. A. W. Knight. BAKED CORN OR CORN PUDDING. Cut kernels off 12 ears of tender uncooked corn, add yolks and whites, beaten separately, of 4 isggs, i teaspoonful of sugar, same of flour, mixed with table- spoonful butter, salt and pepper and i pint milk. Bake about ^ or ^ of an hour. Mrs. Florence Chapman. BAKED SALMON. Add to I pint salmon 2 beaten eggs, 3 tablespoon- fuls of cream, salt and pepper. Put in a dish, set in a pan of water and bake 20 minutes. Turn out on a hot platter, garnish with potato balls and pour around it a sauce made of i tablespoonful of butter, i of fiour and I cup of boiling milk; add a tablespoon of chopped parsley
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Cook this with the app: pantry check, scaling, and the assistant.