Salmon Crumbs
From A handbook of fish cookery, 1897
Serve with any nice sauce or freshly-dressed salad.
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 18. The excerpt below is the record exactly as published.
Salmon Crumbs. — A dish much liked in the North of Ireland. The remains of cold boiled salmon are divided into flakes and mixed with half their quantity of stale breadcrumbs, a tablespoonful of fresh butter, pepper, salt, a spoonful of vinegar, and one or two beaten eggs. Butter a shallow pie-dish
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