Salmon Broiled

Ingredients

• One pound cooked salmon
• one cup of cream
• two tablespoonfuls butter
• one of flour
• three eggs
• one pint crumbs
• pepper
• salt

Method

1. 1

   Mix flour with butter.

2. 2

   Boil cream, stir in flour and butter, then add salmon and seasoning.

3. 3

   Boil for one minute, stir in a beaten egg, and chill.

4. 4

   Shape into croquettes and fry.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 8. The excerpt below is the record exactly as published.

SALMON BROILED. 17 half pint of cold water and a gill of vinegar ; let it cook all together, stirring it with a wooden spoon. As soon as it is all blended, take it from the fire, and when it is lukewarm put in the thick slices of sturgeon, which you have previously trimmed and cleaned. Let them lie in this sauce for three hours, turning them over now and then. Take from the sauce, drain, and roast on a spit before a slow fire, basting them continually with the sauce. This is the roast fish of the Italian monasteries. It must be served on a very hot dish. — Public Ledger, Philadelphia. {By per. Editor of The Household .) Salmon Broiled. Cut the fish in slices from the best part ; each slice should be an inch thick ; season well with pep- per and salt ; wrap each slice in white paper which has been buttered with fresh butter ; fasten each end by twisting or tying ; broil over a very clear fire eight minutes. A coke fire, if kept clear and bright, is best. Serve with butter or tomato - sauce. — American Home Cook-Book. Dick & Fitzgerald, Pubs. {By per.) Salmon Croquettes. One pound cooked salmon, or about one and one- half pints when chopped, one cup of cream, two tablespoonfuls butter, one of flour, three eggs, one pint crumbs, pepper

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