Salmon Mould
From Cassell's dictionary of cookery, 1892
Serves 4
Serve as a supper or luncheon dish.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1675. The excerpt below is the record exactly as published.
Salmon, Mould of (for supper or lun- cheon).—No. 1. Take a slice of dressed salmon weighing about a pound. Fry this in hot fat till it is lightly browned, then pound it in a mortar to a smooth paste with its weight in fine bread-crumbs which have been soaked in hot milk for ten minutes. Season the mixture rather highly ^vith salt and pepper and a blade of mace powdered. Bind it together with the yolks of four well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.