Fried Salmon Slices

Ingredients

• four or five thin slices of salmon
• salt
• egg beaten up
• bread-crumbs
• hot hog's-lard
• halves of lemon

Method

1. 1

   Clean and dry the salmon slices, season, flour, dip in beaten egg and bread crumbs.

2. 2

   Fry in hot hog's-lard for about ten minutes until nicely colored.

3. 3

   Drain and sprinkle with salt.

4. 4

   Serve on a folded napkin surrounded by lemon halves.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1669. The excerpt below is the record exactly as published.

salt, and moisten with a raw egg and a little rich white sauce. Make the forcemeat into cakes, and poach one of these in boiling water to ascertain whether or not it is of the proper consistency. If too stiff, add a little more sauce or crea.m. Keep the forcemeat in a coor place till wanted. , Salmon, Freshness of.—" The freshness of the salmon," says Careme, '' may be known hy the redness of the gills and brilliancy of the eye, which is of a clear red and transparent. The flesh should be fii-m, its shape short and round, Avhich constitutes it well made, fat, and of a, good quality ; the head short and pointed ; the back of a dark blue tint, and covered with red spots-, the belly like silver; small scales compactly placed cover its whole surface, and, when the fish is fresh, are very brilliant, but if not, become dull and clouded.'' Salmon Fried in Slices.— Cut four or five thin slices of salmon, cleanse and dry them well, then season, flour, and dip them in egg beaten up and bread-crumbs. Plunge them into hot hog's-lard. Fry for ten minutes or so ; when of a nice colour,' drain the slices, and sprinkle salt over them. Dish on a folded napkin, and send them to table surrounded with halves of lemon

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