Creamed Lake Salmon
From The new Annie Dennis cook book, 1905
Serves 4
A little parsley or celery in the cream adds to the flavor.
Presented as published in 1905. 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 The new Annie Dennis cook book (1905) by Annie E. Dennis, page 64. The excerpt below is the record exactly as published.
Creamed Lake Salmon Scrape, clean and salt three or four pounds of fresh lake salmon; put in baking pan, with a teacupful of boiling water, and one teaspoonful of fresh butter. Baste frequently, letting it cook ten minutes to each pound of fish, adding more water if necessary. A few minutes before taking up prepare the cream sauce thus : Scald one-half teacupful of sweet milk, same of sweet cream, small lump of butter; pour into it the gravy, stir, pour over the fish, let boil up once and serve. A little parsley or celery in the cream (chopped fine) adds to the flavor. Use a cup of sweet milk if cream is not to be had and thicken the sauce with one teaspoonful of flour
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