Salmon Mayonnaise

Ingredients

• a pound of boiled salmon
• or use a small can of the sealed
• two tablespoonfuls of vinegar
• half a small onion minced fine
• half a teaspoonful of salt
• half a teaspoonful of pepper

Method

1. 1

   Remove skin and bones from salmon, cut into pieces, and season with vinegar, minced onion, salt, and pepper.

2. 2

   Serve on lettuce leaves with sauce.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 91. The excerpt below is the record exactly as published.

Salmon Mayonnaise. Carefull}^ remove all the skin and bones from a pound of boiled salmon, or use a small can of the sealed, drain- ing away all the liquid Cut in small pieces, and season with two tablespoonfuls of vinegar, half a small onion minced fine, and half a teaspoonful each of salt and pepper. Cover the bottom of the salad dish with crisp lettuce-leaves ; lay the salmon on it, and pour on the sauce. The meat of a lobster can be treated in the same way. EG-G-S, CHEESE, AND BREAKFAST DISHES. Boiled Eggs. Let the water be boiling fast when the eggs are put in, that it may not be checked. They should have lain in warm water a few minutes before boiling, to prevent the shells cracking. Allow three minutes for a soft-boiled egg; four, to have the white firmly set; and ten, for a EGGS, CHEESE, AND BREAKFAST DISHES. 181 hard-boiled egg. Another method is to pour boiling water on the eggs, and let them stand for ten minutes where they will be nearly at boiling-point, though not boiling. The white and yolk are then perfectly cooked, and of jelly- like consistency. Poached Eggs. Have a deep frying-pan full of boiling water, — simmer- ing, not boiling furiously. Put in two teaspoonfuls of vinegar and a teaspoonful of salt

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