Salmon Mould

Ingredients

• 1 tin of preserved salmon
• 3 eggs
• 3 oz. butter
• 2 tablespoonfuls of bread crumbs
• 1 teaspoonful of chopped parsley
• pepper
• salt

Method

1. 1

   Cut up the fish very fine and pound in a mortar, adding the butter gradually.

2. 2

   Beat up the eggs and add them with the bread crumbs, pepper, salt, and chopped parsley.

3. 3

   Mix all well together, put into a buttered mould, and steam or bake for an hour.

4. 4

   Serve with anchovy or mushroom sauce.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 14. The excerpt below is the record exactly as published.

Salmon Mould. Take 1 tin cf preserved salmon, or an equal quantity of cold-boiled, 3 eggs, 3 oz. butter, 2 tablespoonfuls of bread crumbs. Cut up the fish very fine, and pound in a mortar, adding the butter gradually ; beat up the eggs and add them with the bread crumbs, pepper, salt, and a teaspoonful of chopped parsley;

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