Salmon Pie

Ingredients

• two pounds of salmon
• one-fourth pound of bread crumbs
• one table-spoonful of chopped parsley
• two ounces of butter
• two eggs
• one gill of cold water
• one tea-spoonful of pepper
• one tea-spoonful of salt

Method

1. 1

   Mix parsley, bread crumbs, pepper, and salt.

2. 2

   Layer this mixture in a flat dish, then layer thin slices of salmon.

3. 3

   Continue layering until all ingredients are used.

4. 4

   Bake until cooked through.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 32. The excerpt below is the record exactly as published.

one tea-spoonful of salt, one half salt-spoonful of pepper. Separate the skin and bone from the flesh with two forks, and put the fish, cut into irregular pieces, into a large bowl. Boil the potatoes, putting a little salt into the boiling water; place a sieve over the bowl containing the fish, put the potatoes while hot into the sieve, and rub them through over the fish with the back of a wooden spoon. The pepper, salt, and cayenne should now be added ; drop in also the yolks of the eggs and the butter, mix together thoroughly, and form the mixture into round flat cakes. Beat then the whites of the eggs sufficiently to break the albumen, dip the cakes therein, place the bread crumbs upon a sheet of kitchen-paper, and roll the cakes separately in it. They must now be thrown into hot clarified fat or lard, and cooked for three minutes, when they may be trans- TURI30T A-LA-CR^ME — SALMON PIE. 39 ferrecl to a sheet of kitchen-paper, to remove any particles of fat that may have clung to the surface. Serve garnished with parsley and very Lot. XOTE. — When fresh fish is not available, salt cod or other fish may be substituted, leaving out of course the salt, and picking the salt fish to shreds, and washing through numerous waters, until sufficiently freshened. When salt fish is used, it should be care- fully dried after freshening, by putting it into a clean towel, and wringing until moisture will no longer exude. Turbot a-la-Creme. — Materials as follows : One pound of cold boiled turbot, two ounces of butter, one ounce of flour, one ounce of grated cheese, one half -pint of milk, one gill of cream, one salt-spoonful of grated nutmeg, one half salt- spoonful of pepper, one half tea-spoonful of salt. Remove the bone and skin of the fish, and place it upon a flat dish, cut into irregular pieces. Melt in a sauce-pan the butter, stirring in the dry flour, to which add by degrees the milk, stirring constantly, to prevent the flour from lumping, until it boils. When boiliug, add the cream, and a little of the pepper and salt; allow all to cook for two minutes, after which pour the mixture over the pieces of fish in the flat dish. Sprinkle over this the grated cheese, the remainder of the pepper and salt, and the nutmeg; place the dish into a moderate oven, and bake for ten minutes. NOTE. — Turbot done in this manner must be prepared in the dish in which it is to be sent to the table, as it cannot be moved. Salmon Pie. — For this will be required two pounds of salmon, one-fourth pound of bread crumbs, one table-spoon- ful of chopped parsley, two ounces of butter, two eggs, one gill of cold water, one tea-spoonful of pepper

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