Fried Salmon

Ingredients

• one can salmon
• two eggs
• some cracker crumbs
• a little salt
• a little cayenne pepper

Method

1. 1

   Remove salmon from can, cut into pieces.

2. 2

   Dip in beaten eggs, roll in cracker crumbs, and fry.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 38. The excerpt below is the record exactly as published.

FRIED SALMON—Remove from can as whole as you can, cut in pieces. Beat two eggs and have ready with some -eracker crumbs; dip in the eggs.and roll in cracker crumbs — and fry. Sa aA seasoned with salt and a little cayenne pepper. Stir one teaspoon flour smoothly into one-half cup cream, cook @ few minutes, and mix thoroughly with salmon. Put into baking dish layer of bread crumbs and bits of butter, layer ~ of salmon and so on, with top layer of bread crumbs and ve butter. Bake in hot oven about 85 minutes. Garnish with — ~ sprigs of parsley and serve hot. ; ae ee - - SALMON PIE—Make a creamed salmon as follows: Melt two level tablespoons butter in a saucepan (do not brown), — add two level tablespoons flour, salt to taste and a little © ' pepper. Stir until smooth. Now add a little at a time, beating well, a cup. of hot milk; when smooth add a can of — good salmon, freed from bones and skin and broken into — inch ,pieces. Stir lightly until thoroughly heated. Have a pudding dish lined one inch thick with hot mashed potatoes well seasoned, pour in the creamed salmon, cover with more potato, brush over with butter and bake a delicate brown. Or arrange the potatoes on a hot, dish, in a circle, pour creamed salmon in center and serve at once. ig? pte at SALMON ROAST—Take one can salmon, add one cup of — stale bread crumbs, grate into it one onion, season with salt and pepper, then add one egg Mix well, form into loaf and roast until brown in a hot oven. = SALMON SALAD—A can of salmon, a little celery ot _ teaspoon salt, é ' spoon flour and one egg. Mix well and pour slowly into ~ ' boiling vinegar, stirring until it creams. tee z SALMON SOUP—One' can salmon, one quart milk, one - quart water, one tablespoon butter. Pepper, salt and pars- i hh Pick out bones and skin, boil all together and serye ‘hot. , ca ee FISH TURBET—Use one nice, large whitefish, cook in white sack for 15 minutes. Then pick fish apart, take out all the bones, add salt and pepper to taste; grate cupful of toasted bread, add juice one large onion; stir all in fish; then until thick, then pour over fish, mix well with a fork; then put in baking dish in hot oven for 20 minutes. Decorate with parsley. ; ae Rar ak le YS HP FISH HELPS i pet oeiy’* « re SCALE FISH—A curry comb makes an excellent fish — Scaler. - ep rat aap . SALT FISH are quickest and best freshened by soakin - in sour milk, ae LEMON ADDED to fish ‘when boiling will make it firm and white. : Tr ODOR OF FISH can be removed from frying or baking — pan by placing a good handful of potato peeling in it; pour boiling water on and let boil 10 or 15 minutes. ae WHEN FRYING FISH of any kind, if a little salt

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