Creamed Salmon

Ingredients

• a can of salmon
• a tablespoonful of butter
• one of flour
• a cupful of milk
• a scant teaspoonful of salt
• three dashes of reel pepper
• the juice of half a lemon

Method

1. 1

   Pick salmon into pieces, removing bones and skin.

2. 2

   Cook butter and flour in a chafing-dish, add milk to make a smooth sauce.

3. 3

   Stir in salmon, season, and add lemon juice when heated.

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 7. The excerpt below is the record exactly as published.

CREAMED SALMON". Two hours before it is needed turn the contents of a can of salmon out upon a platter. Pick it to pieces with a fork, re- moving all bits of bone or skin, and drain off the liquid. When you are ready to prepare the dish, cook together in the chafing-dish over hot water a tablespoonful of butter and one of flour. When they bubble pour in a cupful of milk and stir until you have a smooth white sauce. To this add the salmon, stirring constantly, sea- son with a scant teaspoonf ul of salt and 32 Z$z £0aftn^<£H0f$ ^upper three dashes of reel pepper. When the fish is thoroughly heated squeeze in the juice of half a lemon

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