Canned Salmon

Ingredients

• mix together yolks of three eggs
• half cup cream
• half cup vinegar
• two teaspoons brown sugar
• salt to taste
• pepper to taste
• celery-seed to taste
• pour over one can salmon

Method

1. 1

   Mix egg yolks, cream, vinegar, brown sugar, salt, pepper, and celery-seed.

2. 2

   Boil until thick like custard and pour over canned salmon.

3. 3

   For breakfast, heat and serve on toast with milk thickened with flour and butter.

Nutrition per serving

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 212. The excerpt below is the record exactly as published.

Canned Salmon. — The California canned salmon is nice served cold with any of the fish sauces ; mix together yolks of three eggs, half cup each cream and vinegar, two teaspoons brown sugar, salt, pepper, and celery-seed to taste ; boil thick like custard and pour over one can salmon. For a breakfast dish, it may be heated, seasoned with salt and pepper, and served on slices of toast, with milk thickened with flour and butter poured over it. Crimped Salmon. — Take a middle cut of fresh salmon and cut in slices two or three inches thick. Lay in cold salted water one hour ; then place in boiling salted water, skim and simmer gently twenty minutes, if very thick slices. Garnish as in boiled salmon and serve with same sauce. , Salm^on Pudding. — Chop a can of preserved salmon or an equal amount of cold, either roast or boiled, and rub it in a mortar, or in a bowl with the back of a spoon, adding four tablespoons melt- ed— not hot — ^butter. until it is a smooth paste. Beat a half cup fine bread-crumbs with tour eggs and season with salt, pepper and minced parsley, and mix all together. Put into a buttered pudding mold and boil or steam one hour. Make a sauce with one cup milk thickened with tablespoon corn-starch, the liquor fcpm the canned FISH. . 263 salmon, and tablespoon butter, or double the quantity of butter when the liquor is not used, teaspoon anchovy, mushroom x)r tomato cat- sup, a pinch of mace or cajrenne, and a beaten egg stirred in last very carefully. Boil one minute, and when the salmon is turned from the mold pour the sauce over it. Cut in slices at table. A very nice supper dish. Stewed Salmon, — Stew a can of salnaon in the liquor, (or cold, boiled or roast in a very little water), slightly salted, ten minutes. Have ready in a large saucepan a cup drawn butter thickened with rice- flour or corn-starch. Season with cayenne and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.