Salmon Fluff

Ingredients

• 1 cupful salmon
• 1 cupful milk
• 1 cupful boiled rice
• 2 eggs
• 2 tablespoonfuls shortening
• 1 teaspoonful salt
• 1/2 teaspoonful pepper

Method

1. 1

   Remove the skin and bones from the salmon and pull into flakes.

2. 2

   Add the milk, boiled rice and beaten egg yolks.

3. 3

   Add melted butter, salt and pepper.

4. 4

   Fold in stiffly beaten egg whites and bake in a moderate oven 30 minutes.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 67. The excerpt below is the record exactly as published.

teaspoonful pepper MEATS, POULTEY AXD FISH 137 Boil the chicken until tender. When cool, remove the bones and cut the meat into small bits. Put this back in the broth, add the canned tomatoes, chopped onions, pepper and seasonings. Simmer slowly 1 hour. FISH The way in which fish is cooked depends largely on the kind of fish it is. Oily ones, such as salmon and mackerel, are best broiled or baked, at least not cooked in fat. White fish, such as halibut, cod and haddock, are more dry and may be fried or sauted. If cooked in water, they are best served with rich sauces, and if baked, they must be basted and larded frequently. Cleaning Fish Fish are best when cleaned immediately after being taken from the water. Eemove the scales by drawing a knife over the fish, beginning at the tail and working toward the head. Wipe off the knife occasionally and brush off the scales from the fish. Wash thoroughly. To Skin a Fish Cut off the fins along the back and then cut off a narrow strip of skin down the entire length of the back. Cut the skin around the head, loosen it below the head and draw it off from one side of the fish by pulling gently with one hand and pushing with the back of a knife held in the other hand. Repeat the process with the other side of the fish. Boiled Fish Cook small fish whole but cut the larger ones in thick pieces. Use sufficient water to cover and add to this salt and a little lemon juice or vinegar. Salt improves the flavor and lemon juice or vinegar keeps the flesh white. The fish may be tied in a piece of cheesecloth when placed in the warm water, which is brought to the boiling point quickly, and then simmered until the meat separates from the bones. 138 THE FARM COOK AND RULE BOOK Pan Broiled Fish Split a fish down the back, clean and wipe dry. Sprinkle with salt and pepper and place in an oiled broiling or dripping pan. Brown first on one side and then turn and brown on the other. Serve on a hot platter at once. Sauted Fish Clean fish and cut in individual pieces. Dip in flour, corn- meal or fine bread crumbs. Brown in hot fat. Fried Fish Cut cleaned fish in individual pieces, sprinkle with salt and bread crumbs, dip in egg and then in bread crumbs. Fry in deep fat until brown on all sides. Salmon Pie Blend 2 tablespoonfuls of butter with an equal amount of flour and add it to li/4 cupfuls of milk. Cook until smooth and thick ; add salt and pepper to taste. Then open a can of salmon, drain off the liquor and remove the bones. Flake the fish with a fork and add it to the milk mixture. Butter a baking dish and line with warm mashed potatoes. Pour in the salmon mixture, cover with a layer of baked potatoes and brush the top with melted butter. Brown in a quick oven and serve immediately in the same dish in which it was cooked. Salmon Fluff 1 cupful salmon 1 cupful milk 1 cupful boiled rice 2 eggs 2 tablespoonfuls shortening 1 teaspoonful salt

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