Canned Salmon

Ingredients

• One can of salmon
• enough milk over the fish to nearly cover it
• a table-spoonful of corn-starch
• season with salt
• pepper
• butter

Method

1. 1

   Place the salmon in a small frying-pan, and pour enough milk over the fish to nearly cover it.

2. 2

   Cover the frying-pan, and let its contents simmer slowly, being careful to keep the milk just at the bubbling point.

3. 3

   Thicken the milk with corn-starch wet with a little cold milk, adding a small quantity at a time to the boiling milk, so it will not become too thick.

4. 4

   Season with salt, pepper, and butter, and serve on a hot platter.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 45. The excerpt below is the record exactly as published.

CANNED SALMON. The California canned salmon is one of the greatest successes achieved by the canner's art. By always keep- ing a few cans of this fish in the house, the housewife will be able at a moment's notice to prepare an appetizing dish for breakfast or luncheon. One can of salmon will be sufficient for six persons. Place the salmon in a small frying-pan, and pour enough milk over the fish to nearly cover it. Cover the frying-pan, and let its contents sim- mer slowly, being careful to keep the milk just at the bub- bling point. Now thicken the milk with a table-spoonful of corn-starch wet with a little cold milk, adding a small quantity at a time to the boiling milk, so the latter will not become too thick. Often all the corn-starch will not be needed, the quantity, of course, depending on the amount of milk used on the fish ; but enough thickening should be added to make the milk like cream. Season with salt, pepper and butter

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