Deviled Salmon

Ingredients

• This dish may be prepared from either canned or cold boiled salmon
• Yolks of 3 eggs
• 1 . salad oil or melted butter
• add 2 teaspoons each of sugar
• and mustard
• salt to taste
• cayenne to taste
• add a little vinegar

Method

1. 1

   Arrange fish in flakes, pour dressing made from yolks, oil or butter, sugar, mustard, salt, cayenne, and vinegar over it.

2. 2

   Garnish with lettuce and sliced egg whites.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 169. The excerpt below is the record exactly as published.

DEVILED SALMON.— This dish may be prepared from either canned or cold boiled salmon. Arrange fish in neat flakes, and pour over it the following dressing: Yolks of 3 eggs, boiled hard, 1 \h. salad oil or melted butter, rub with eggs to a smooth paste, add 2 teaspoons each of sugar and mustard, salt and cayenne to taste, add a little vinegar; arrange lettuce leaves around the plate, pour the dressing over the fish, and garnish with the whites of eggs, cut in rings. This is nice prepared with shredded cab- bage.—Mrs. A. C. Christian, 21 W. 37th St., Chicago, 111. SALMON FLUFF. — Mix together 1 can salmon, 6 soda bis- cuits, 2 eggs, 1 tablespoon butter, salt and pepper; roll biscuits, beat eggs, and work all together; form into pats, and fry a few minutes. — Mrs. H. Dukes, 3618 S. State St., Chicago, 111. FRIED SALMON.— Take 1 can salmon, soak Yz the quantity of bread in cold water until nice and soft, squeeze out the water, put a good tablespoon of butter in a frying-pan, place it on a good hot fire, put in salmon and bread, and a little salt and pepper, and fry like potatoes. — ^Mrs. Mary R. Clark, 2520 S. Wabash Ave., Chi- cago, 111. SALMON FRITTERS.— Mix together ^ can salmon, 1 cup mashed potatoes, 1 slice of bread, squeezed out of cold water, 1 egg, sialt and pepper to taste; mould into round, flat balls, roll in flour, and fry until brown. — Mrs. Chas. C. Clemens, 316 W. Chicago Ave., Chicago, 111. A NICE DISH OF SALMON.— 2 cans of red salmon; drop them unopened in boiling water, and boil 20 minutes; meanwhile put a pt. of sweet milk in a double boiler, mix a large spoonful of flour in a little cold milk, season with pepper and salt; when the milk boils, add a tablespoon of butter, ':hen the flour, cook until COOK COUNTY COOK BOOK 251 thick and smooth; cut 3 or 4 cold boiled eggs in thin slices; turn out the fish on a large dish, spread out, lay the sliced eggs on the fish, and put the sauce over all. — Mrs. James Cline, 1126 N. Clark St., Chicago, 111. SALMON LOAF.— Roll 10 soda biscuits fine. Pick over and mince J^ can of salmon. Put half the salmon in the dish, and sea- son with pepper and salt to taste

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