Salmon Cutlets

Ingredients

• a tin of salmon
• a piece of onion (about the size of the top of the thumb)
• a teaspoonful of chopped green parsley
• a small quantity of butter
• a dessert-spoonful of anchovy sauce
• some well beaten-up egg
• some black pepper
• some very fine breadcrumbs

Method

1. 1

   Pound the salmon with chopped onion and parsley.

2. 2

   Add butter, black pepper, and anchovy sauce.

3. 3

   Form into cutlets, flour them, dip in beaten egg, and coat with breadcrumbs.

4. 4

   Let dry for an hour.

5. 5

   Fry in hot fat at 350 degrees for half a minute until golden brown.

6. 6

   Serve with fried parsley or pickle sauce.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 200. The excerpt below is the record exactly as published.

salmon cutlets, take a tin of salmon, and pound the fish, or some of it, in a mortar, with a piece of onion (about the size of the top of the thumb), chopped very fine. Add to it a teaspoonful of chopped green parsley, and, if it is possible to obtain it, a little lobster butter will make the sal- mon look better in colour. Add also a small quantity of butter, some black pepper, and a dessert-spoonful of an- chovy sauce. When the whole has been pounded together till it is a smooth paste, of the consistency of putty, mould the paste into little cutlets about the size of an oval picnic biscuit. These little cutlets must be first floured, and then dipped in some well beaten-up egg, and covered with some very fine bread- crum

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