Salmon Cutlet

Ingredients

• 4 lb. cooked salmon
• 1 oz. butter
• 1 oz. flour
• 1 gill milk or fish stock
• 1 tea-sp. chopped parsley
• 1 tea-sp. anchovy essence
• A little grated lemon rind
• A squeeze of lemon juice
• Pepper
• Salt
• Egg and bread-crumbs

Method

1. 1

   Make in the same way as Fish Cutlets (see Recipe 342).

2. 2

   Tinned salmon may be used if wished.

3. 3

   Sufficient for 8 or 9 cutlets.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 623. The excerpt below is the record exactly as published.

4 lb. cooked salmon. 1 oz. butter. 1 oz. flour. 1 gill milk or fish stock. 1 tea-sp. chopped parsley 1694. Salmon Cutlel 1 tea-sp. anchovy es- sence. Alittle grated lemon rind A squeeze of lemon juice. Pepper. Salt. Egg and bread-crumbs. Make in the same way as Fish Cutlets (see Recipe 342). Tinned salmon may be used if wished. Sufficient for 8 or 9 cutlets. 1690. Kidney Toast, 2 Prepare and cook the kidneys in the same way as for Kidneys Sautes (Recipe 928). When ready, draw the saucepan to the side of the fire and stir in a well-beaten egg. Mix well, but do not boil, and serve on neat fingers of hot buttered toast. 1691. Meat Kedgeree J- lb. cooked meat. 1 cupful boiled rice. 1 oz. butter, i tea-sp. curry powder. 1 hard-boiled egg. Salt. Pepper. 1 tea-sp. chopped pars- ley. Trim the meat and chop it finely, chop also the hard-boiled egg, and have the rice boiled dry as 1695. Potted Salmon Pepper. Salt. A pinch of powdered mace. A pinch of cayenne. 6 oz. cooked salmon. 2 oz. butter. 1 tea-sp. anchovy < shrimp essence. \ tea-sp. vinegar. Free the salmon from all skin and bone, and then weigh it. Put it into a mortar with most of the butter melted, and season to taste and rather highly. Pound well until smooth, and then rub through a sieve. Pack this smoothly into a small pot or jar, and run the rest of the butter over the top, which will preserve the mixture and pre- vent it from becoming dry. This makes delightful BREAKFAST DISHES 389 sandwiches, to whioh the addition of a little thinly sliced cucumber or small cress would be an im- provement. Note. — Other fish, such as cod, halibut, brill, or mackerel, may be used in the same way. 1696. Boiled Sausages with Curried Rice Pork or beef sausages. I Curry powder. Patna rice. | Seasoning. Prick the sausages, lay them in a saucepan with hot water to cover them, bring them to the boil, and then simmer slowly from 20 to 25 minutes. Meanwhile boil some Patna rice, the same as for Curry (see Recipe 1586), and when drained and well dried mix into it a little curry powder and add pepper and salt to taste. Arrange a neat bed of this on a hot dish, drain the sausages and lay them on the top. Notes. — A little tomato puree may be mixed with the rice instead of the curry powder. Sausages cooked in this way are lighter than when fried. 1697. Glazed Sausage Roll 1 lb. pork sausage meat. 1 lb. beef sausage meat. J lb. ham or tongue. 2 hard-boiled eggs. Truffles and pistachio nuts. A little glaze. Seasoning. Mix the two kinds of sausage meat together, and add more seasoning if necessary. Spread this out on a floured cloth in an oblong shape. Cut the hard-boiled eggs and ham or tongue in strips, and lay them in alternate rows across the sausage meat. Lay on also, if liked, a few pistachios and truffles cut in strips. Roll up and tie firmly at the two ends, and put one or two pins at the join to keep the roll well in shape. Simmer this slowly in a stock pot until sufficiently cooked, then lift out and press between two dishes with a weight on the top until cold. Then remove the cloth, and brush over with a little melted glaze (see p. 210). Serve cold, garnished with parsley, watercress, or other green salad. Time to cook, 3 hours. Probable cost, 3s. Note. — The truffles and pistachio nuts may be omitted. 1698. Sheep’s Tongues, Devilled 1 or 2 cooked sheep’s tongues. Melted butter. Salt. Pepper. Cayenne. Made mustard. Lemon juice. Browned bread-crumbs. Watercress. Remove the skin from the tongues, cut them in slices about \ inch in thickness. Trim these neatly, removing all gristle and any parts that are uneat- able. Spread the slices on a flat plate, season them with pepper, cayenne, salt (if necessary), and a sprinkling of lemon juice. Allow these to lie for | hour, then dip each slice into melted butter with which a little made mustard has been mixed. Now coat them with fine browned bread-crumbs, lay them on a greased tin and make them thoroughly hot in a moderate oven. Serve in a circle with water cress, seasoned with lemon juice, pepper and salt, in the centre. 1699. Baked Sprats Fresh sprats. Vinegar. Water. Bay-leaf. Onion. Salt. Pepper. A little butter. Clean and dry the sprats and cut off the heads. Grease a pie dish or fireproof dish, lay in the fish, season with pepper and salt, and place on the top a few thin slices of onion and a bay-leaf. Now cover the fish with equal parts of water and brown vinegar, lay some pieces of butter on the top, and bake in a moderate oven about | hour. Serve cold, garnished with parsley. 1700. Savoury Meat Toast | lb. cold cooked meat. 2 oz. bread-crumbs. 1 tea-sp. chopped pars- ley. Pepper. Salt. A little grated lemon rind

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