Dried Salmon

Ingredients

• salmon
• half a pint of thin cream
• 2 or 3 ozs. of butter
• a teaspoonful of flour
• mashed potatoes

Method

1. 1

   Pull the salmon into flakes.

2. 2

   Mix with chopped hard-boiled eggs in thin cream and butter rubbed with flour.

3. 3

   Stir until boiling hot.

4. 4

   Make a wall of mashed potatoes around the inner edge of a dish and pour the mixture into it.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 434. The excerpt below is the record exactly as published.

half a pint of thin cream, and 2 or a ozs. of butter rubbed with a teaspoon- fill of flour ; skim and stir it till boiling / hot ; make a wall of mashed potatoes round the inner edge of a dish, and pour the above into it. SALMON, to Dry. — Cut the fish dowu, take out the inside and roe. Rub the whole with common salt after scaling it ; let it hang 24 hours to drain. Pound 3 or 4 ozs. of saltpetre, accord- ing to the size of the fish ; 2 ozs. of bay- salt, and 2 ozs. of coarse sugar ; rub these, when mixed well, into the sal- mon, and lay it on a large dish or tray 2 days, then rub it with common salt, and in 24 hours more it will be fit to dry ; wipe it well after draining. Hang it either in a wood chimney, or in a dry place ; keeping it open with two small sticks. Dried salmon is eaten broiled in paper, and only just warmed through ; egg- sauce and mashed potatoes

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