Gravy for Salmon Loaf

Ingredients

• one cup milk
• one egg
• thicken with flour
• Liquor from the salmon
• one tablespoonful butter
• three teaspoonfuls of tomato catsup
• cayenne pepper
• salt to taste

Method

1. 1

   Stir the mixture with the milk and cook until it thickens.

Nutrition per serving

As published

This recipe was extracted from The New century cook book (1899), page 18. The excerpt below is the record exactly as published.

Liquor from the salmon, one cup milk, one egg, thicken with flour. The gravy may or may not be used. Mrs. Ruth McElwain. Salmon Balls. One can salmon, three eggs, four soda crackers. Roll crackers very fine, beat eggs and add to salmon. Thoroughly mix cracker crumbs and salmon. Make into balls and fry in butter. Mrs. J. P. Bradley, Salmon Loaf. One two-pound can salmon, four eggs, well beaten, four tablespoonfuls melted butter, one-half cup grated bread crumbs; season with salt, cayenne pepper and minced parsley to taste; put in buttered baking dish and steam one hour. Sauce for Salmon Loaf. — One cup of milk, heated to boiling; stir in one tablespoon cornstarch, dissolved in a little cold milk. Take the liquor from the salmon, add one table- spoonful butter, three teaspoonfuls of tomato catsup, cayenne pepper and salt to taste

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