Salmon Loaf with Cream Sauce

Ingredients

• 1 can of the very best salmon
• ½ of the liquor
• 3 well-beaten eggs
• scant ½ cup melted butter
• 1 cup rolled cracker or bread crumbs
• 1 tablesp lemon juice
• 2 tablesp tomato cat-sup
• ½ tablesp finely minced onion
• 1 tablesp butter
• 2 tablesp flour
• 1 pt rich, scalded milk
• scant ½ teasp salt
• a dash of pepper

Method

1. 1

   Remove skin and bones from the salmon, add liquor, beaten eggs, melted butter, crumbs, lemon juice, ketchup, and onion.

2. 2

   Mix thoroughly and steam for 1 hour in buttered pans, then dry off in the oven for 15 minutes.

3. 3

   Serve with a sauce made by cooking butter and flour with milk until smooth.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 97. The excerpt below is the record exactly as published.

Salmon Loaf with Cream Sauce Remove the skin and bones from 1 can of the very best salmon, add V2 of the liquor with the fat skimmed off, 3 well- beaten eggs, scant y2 cup melted butter, 1 cup rolled cracker or bread crumbs, 1 tablesp lemon juice, 2 tablesp tomato cat- sup, and V2 tablesp finely minced onion. Mix thoroughly and steam 1 hour in well buttered pans, then dry off in the oven about 15 minutes. Serve with the following sauce: Rub 1 tablesp butter and 2 tablesp flour to a cream, add scant % teasp salt, a dash of pepper, and 1 pt rich, scalded milk

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