Curried Salmon

Ingredients

• 1 onion
• 1 tablespoon butter
• 1 teaspoon curry powder
• 1 cup hot water
• % tablespoon flour
• $ tablespoon tomato catsup
• Salt and pepper to taste
• 1 cup cold salmon

Method

1. 1

   Fry the onion brown in the butter, sift in the curry and flour, pour the water in slowly and stir till smooth.

2. 2

   Add the seasoning, and last the salmon.

3. 3

   Serve hot with toast.

Nutrition per serving

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 47. The excerpt below is the record exactly as published.

Curried Salmon Spiced Salmon Croquettes Lobster Croquettes Fish Puff Balls Bluefish Salad Clam Salad Halibut Salad Salmon Salad Molds Fish GOLD fish makes excellent rechauffes. To this food, when reheated, quite as much as meat, the rule must be applied of never allowing it to come to a boil. Steam, as given by preparation in a double boiler, is one of the best methods to employ, although many dishes require the heat of the oven. For fish rechauffes it is absolutely necessary to have a thorough knowledge of sauces. Stews and fricassees are foods that have been cooked in a sauce and they are excellent methods for reheating fish. When fish left-overs come from the table, pick them Over carefully. Reject every bone, layers of fat or dark meat and flake the eatable portions neatly. Put in a bowl, cover closely and set in the refrigerator till required. .Generally a fish rechauffe with a sauce calls for a small amount of fish stock. To obtain this put the bones and poor pieces of fish, not the skin or fat, into a small saucepan. Cover with cold water, allow it to simmer slowly for a few minutes, then strain and H<> Left-Overs cooL Never add salt to any fish dish without tasting, as it very easy to overseason it. Croquettes are an excellent method for using up scraps of fish, especially salmon or any white-fleshed fish. When heated in a sauce it can be daintily served in ramekins or large scallop shells which are sold by the dozen in crockery stores. With a fine crust of brown crumbs these individual dishes are very attrac- tive. Delicious curries, soups and deviled dishes may be prepared from cold fish. It can be combined with mashed potato and crumbs in a pie ; it makes a tempt- ing souffle, excellent timbales, and may be used with cold potatoes for a relishing hash. Save even a few spoonfuls of any sauce accompanying fish. A half cup ttf egg f tomato, shrimp, oyster or plain white sauce adds much to the flavor of a fresh sauce used for reheating the dish. If the amount of fish is scant add two or three hard-boiled eggs, using them !as a garnish or cutting the white in rings and squeezing the yolk through a potato ricer and sifting it over the top of the dish. Sometimes there are small left-overs of cooked oysters or clams. If the oysters are in a milk stew, strain off the liquor and save it. It may be enriched by a spoonful of butter or half a cup of cream. Season well and heat in the double boiler and add the oysters, but only just long enough to heat them. More than a minute will overcook them. Oysters or clams which have been broiled or lightly cooked in any way may be deviled, curried or used in rissoles or chops. Chop coarsely a cup of cold scalloped oysters with a well-beaten egg and shape into croquettes.. Flour, egg, crumb and fry. Lobster meat can be utilized in almost any recipe that calls for that excellent shell- fish or converted into delicate lobster soup. The smallest amount, of fish or shellfish can be utilized for Made Palatable 147 a sauce to accompany baked fish, lobster, oyster and shrimp being most suitable. FISH BISQUE 2 cups cold fish 1 tablespoon butter 1 teaspoon parsley 1 tablespoon Worcestershire sauce 1 quart white or chicken stock 1 tablespoon butter 1 tablespoon flour 2 cups hot milk 2 tablespoons cracker crumbs % teaspoon salt Dash cayenne Mince the fish fine, add to it the butter* chopped parsley, Worcestershire saruce and stock. Bind with the butter and flour cooked together. Add the milk, cracker crumbs and seasoning. SALMON LOAF 2 cups salmon 1 cup stale bread crumbs 1 teaspoon onion juice Salt and pepper 1 teaspoon chopped parsley 3 eggs . Flake the salmon fine, mix with the bread crumbs and seasonings and moisten with the well- beaten eggs. Pack into a buttered mold and steam for two hours. Serve hot. Any left-over of this dish may be broken into small pieces, and served with may- onnaise it makes a palatable salad. HALIBUT BOUDINS * ■ • 1 . cup cold halibut ' i cup cold mashed potato 148 Left-Overs J cup soft bread crumbs \ teaspoon pepper 1 teaspoon salt 1 egg \ teaspoon onion juice Mash the halibut, mix well with the other ingre- dients and press through a potato ricer. Moisten with the beaten egg. Butter Dario molds and dust them with fine bread crumbs. Fill each mold with the fish mixture, set them in a pan of hot water and bake for twenty minutes in a moderate oven. Serve on a hot platter, pour a white sauce over them and garnish with slices of hard-boiled egg. KEDGEREE 1 cup cold rice 1 cup cold flaked fish 1 tablespoon butter 1 *gg Salt and pepper Into a double boiler put the rice and fish and let them grow quite hot, stirring lightly that the fish may not break and the mixture grow pasty. When hot add the butter, the egg unbeaten and salt and pepper. Stir till well blended and serve. HALIBUT RAMEKINS 2 tablespoons butter 2 tablespoons flour i cup cream i cup fish stock 2 cups cold flaked halibut Yolk 1 egg Make a white sauce from the butter, flour, cream and fish stock. Pepper and salt to taste. Add the flaked fish and egg beaten thick. Pour into ramekins Made Palatable 149 and cover the top with buttered crumbs. On top lay a ring of hard-boiled white of egg and inside each a sprig of water cress. FISH FRIANDISES 2 tablespoons butter 2 tablespoons flour 1 cup scalded milk 1 egg 2 cups cold fish i£ cups buttered crumbs Make a sauce of the butter, flour and milk. When it thickens, add the well-beaten egg. Take the remains of a cold baked or boiled white-fleshed fish and separate it into flakes. Put a thin layer of but- tered crumbs in the bottom of a baking dish, cover with the flaked fish, sprinkle with salt, paprika and nutmeg. Pour in a layer of sauce, then fish. Alter- nate in this fashion till the dish is filled and cover with buttered crumbs. Bake for twenty minutes. CURRIED SALMON £ onion I tablespoon butter 1 teaspoon curry powder 1 cup hot water % tablespoon flour $ tablespoon tomato catsup Salt and pepper to taste 1 cup cold salmon

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