Fricassee Salmon

Ingredients

• one and one-half pounds of salmon
• half a cupful of water
• a little salt
• a little white pepper
• one clove
• one blade of mace
• three pieces of sugar
• one shalot
• a heaping teaspoonful of mustard
• half a teacupful of vinegar
• six tomatoes peeled and cut into tiny pieces
• a few sprigs of parsley finely minced
• one wineglassful of sherry

Method

1. 1

   Cut salmon into pieces, simmer with water, seasonings, and mustard, add tomatoes and parsley, simmer for 45 minutes, serve hot with toast.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 27. The excerpt below is the record exactly as published.

FRICASSEE SALMON. This way of cooking fresh salmon is a pleasant change from the ordi- nary modes of cooking it. Cut one and one-half pounds of salmon into pieces one inch square; put the pieces in a stewpan with half a cupful of water, a little salt, a little white pepper, one clove, one blade of mace, three pieces of sugar, one shalot and a heaping teaspoonful of mustard mixed smoothly with half a teacupful of vinegar. Let this boil up once and add six tomatoes peeled and cut into tiny pieces, a few sprigs of pars- ley finely minced, and one wineglassful of sherry

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