Mayonnaise of Salmon

Ingredients

• a tin of Preserved Salmon
• the salad
• the mayonnaise sauce
• half a tea-spoonful of chopped parsley

Method

1. 1

   Dry the salad and shred finely.

2. 2

   Layer salad and salmon pieces in a dish, pouring some mayonnaise sauce between layers.

3. 3

   Garnish with hard-boiled eggs, olives, or beet-root.

4. 4

   Pour remaining mayonnaise over the top and sprinkle with parsley before serving.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 156. The excerpt below is the record exactly as published.

a tin of Preserved Salmon of a good brand ; Ingredients for a Salad, with additional Watercress for breakfast. 196 A YEARS COOKERY. Breakfast. — Stewed Mushrooms (March 20th). Scones (August 26th). — Make the scones hot in the oven, open and butter them. Milk Toast (June 17th). Luncheon. — Sheep’s Hearts (July 2nd). Baked Batter Pudding (February 5th) may be eaten either with the meat and gravy or separately with sugar or jam. Dinner. — Fried Plaice (April 21st) ; Dutch Sauce (May 14th). Stewed Savoury Beef. — Cut two thin slices from the gammon of bacon, and lay one under and one upon the beef. Grease an earthenware jar with a close-fitting lid, put in the beef, and throw in a bunch of parsley, half a blade of mace, two cloves, and six peppercorns. Pour over all three-quarters of a pint of stock or cold water, lay a slice of dripping on the beef, fasten down the jar, and set it in a moderately- heated oven. Let it stew gently for two hours, and baste it occasion¬ ally with the liquor. When the meat is done enough pour off the gravy, strain it, and free it from fat. Make it hot in a saucepan, thicken it by stirring into it a tea-spoonful of flour mixed smoothly with a little cold water, season it with pepper and salt, and stir into it a table-spoonful of finely-chopped pickled gherkins. Put the meat on a dish, pour the gravy over, and serve with red currant jelly as an accompaniment. This dish is very good cold. Mashed Potatoes (May 12th); Ground Bice Mould (August 7th) made yesterday; Cheese (June 8th). Things that must not bo Forgotten. 1. If any savoury stew is left, put it upon a clean dish and serve for breakfast to-morrow. 2. Throw the calf’s brains into water as soon as they come in. 3. Make a little mayonnaise and bottle it closely, to serve with the mayonnaise of salmon to-morrow evening (August 30th). 4. Peel and slice five or six potatoes and throw them into cold water, ready to be fried to-morrow morning. They will not be much trouble, and will be a very agreeable addition to the breakfast-table. Sunday, May 24th. Breakfast. Dinner. Tea. Supper. Cold Beef. Fried Potatoes. Watercress. Scones. Dry Toast. Brown and White Bread and Butter. Milk Porridge. Milk Soup. Calf’s Head, with Brain Sauce. Boiled Bacon. New Potatoes. Sea-kale. Mountain Pudding. Cheese. Brown and White Bread and Butter. Strawberry Jam. Rice Cake. Mayonnaise of Salmon. ' Rhubarb Tart. Cream. Cheese. Breakfast. — Beef served yesterday. Fried Potatoes (February 2nd, May 23rd) ; Milk Porridge (June 13th). A YEAR'S COOKERY 197 Dinner. — Milk Soup (January 3rd); Calf’s Head, Boiled (April 19th); Boiled Bacon (March 30th) ; Hew Potatoes (April 12th) ; Broccoli (April 25th); Sea-kale (June 14tli); Mountain Padding (September 20tli) ; Cheese (June 8th). Tea. — Bice Cake (August 2nd). Supper. — Mayonnaise of Salmon.-— Dry the salad in the usual way (March 13th), and shred it finely. Take the salmon out of the tin and break it into neat pieces. Put a layer of salad upon a dish, and place the inferior pieces of salmon on the top ; then repeat in alternate layers until the salmon and salad are used, being careful to put the most presentable pieces of fish where they will be seen. Pour a small portion of the sauce over the different layers, so that it may penetrate through the mass, but leave plenty of sauce for the top. Garnish with hard-boiled eggs, olives, beet-root, or anything else that may be at hand.- Just before serving pour the mayonnaise sauce (August 30th) over the top of the salad, sprinkle half a tea-spoonful of chopped parsley

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