Croquettes of Salmon

Ingredients

• one can of salmon
• a tablespoonful of butter
• two eggs
• a little milk
• pepper to taste
• salt to taste

Method

1. 1

   Pour off liquid from the salmon, pick out bones and skin, and mash the meat.

2. 2

   Moisten with milk, add pepper, salt, butter, and eggs.

3. 3

   Mix thoroughly and chill for 2-3 hours.

4. 4

   Fry in hot grease until light brown.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 24. The excerpt below is the record exactly as published.

CROQUETTES OP SALMON. Pour off liquid from one can of salmon, empty meat into a bowl and pick out bones and skin. Mash meat as smooth as possible, moisten with a little milk, add pepper, salt, a tablespoonful of butter and two eggs. Mix thoroughly and put on ice for two or three hours. When time to serve have grease boiling. With a fork separate portions of the mixture, roll it in eggs and bread crumbs, drop in pan and fry a light brown. RED SNAPPER— WITH MEXICAN SAUCE. ^ Clean, wipe and dry the fish, rub with salt and pepper and lemouj stuff and sew. Cut gashes two inches apart on JDoth sides, and place narrow strips of breakfast bacon in the gashes. Skewer into the shape of S. Dredge well with flour. Put it in hot oven without water; baste when flour is browned, and baste often afterward • fif- teen minutes to the pound is the rule for baking. ' The Complete Cook Book. 57 Stuffing: One cup cracker crumbs, a dash of pep- per and salt to taste, one teaapoonful of chopped onion, one teaspoonful of chopped parsley, one teaspoonful of chopped sour pickle, a lump of butter the size of a hen's egg. Melt the butter and mix all together. Sauce : One lemon, one cup of vinegar, one table- spoonful of celery seeds, four eggs, one teaspoonful of mustard, one-half cup of olive oil, one tablespoonful of Worcestershire sauce, salt and pepper to taste

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