Escalloped Salmon

Ingredients

• one pint of milk
• one tablespoonful of butter
• one tablespoonful of flour
• the salmon
• a layer of fine cracker crumbs

Method

1. 1

   Heat milk with butter, stir in flour until thick.

2. 2

   Layer crumbs, salmon, and milk in a baking dish.

3. 3

   Bake for half an hour.

As published

This recipe was extracted from The Rural cook book (1907), page 10. The excerpt below is the record exactly as published.

one tablespoonful of butter into a saucepan; when melted add- ore tablespoonful of flour, half a teaspoonful of salt, a dash of paprika and half a cup of milk. Cook until smooth, then add a small can of salmon finely minced, one tablespoonful lemon juice and a little grated nutmeg. Remove from the fire and add yolks of three eggs, well beaten; whip whites of the eggs stiff and fold in carefully. Butter small molds or a baking dish, place in hot water in a dripping paiMuid bake from 10 to 2S minutes. Escalloped Salmon, — Put one pint of milk to heat with a tablespoon- ful of butter. Moisten a tablespoonful of flour and stir in; when thick like cream remove from fire. Drain the liquid from the salmon and remove bone, pick it all up into flne pieces with a fork. Butter a bak- ish dish, put in a layer of fine cracker crumbs

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