Salmon Cutlets
From A year's cookery, 1880
Serves 4
Can be egged and breaded before frying.
Presented as published in 1880. 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 year's cookery (1880) by Phillis Browne, page 208. The excerpt below is the record exactly as published.
Salmon Cutlets. Boiled Chickens, with Golden Rain. Rolled Bacon. Potatoes. French Beans. Red Currant Dump¬ ling. Sweet Sauce. Cheese. Brown and White Bread and Butter. Compote of Apri¬ cots. Annie's Cake. Mayonnaise of Salmon. Cherry Pie. Cheese, Breakfast. — Baked Slips (January 7th); Toasted Bacon (January 19th) ; Sally Lunns (June 4th) ; Milk Toast (June 17th), 202 A YEAR'S COOKERY. Dinner. — Salmon Cutlets. — Divide the salmon into neat rounds a quarter of an inch thick, and about three inches across. Dip each one in a mixture of flour and curry powder, and fry the cutlets in hot fat till they are lightly browned (January 17th). They will be best done in a frying-basket, but they can also be cooked by being put into a frying-pan. with a slice of butter melted, being turned over when half done. Mince half a shallot finely, fry it in a little butter, and sprinkle over it a table¬ spoonful of flour and another of curry powder. Add half a pint of stock, and stir the sauce till it thickens, and throw in a large table-spoonful of mixed pickle
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Cook this with the app: pantry check, scaling, and the assistant.