Salmon Pudding

Ingredients

• Chop a can of preserved salmon
• add four tablespoons melted— not hot — butter
• Beat a half cup fine bread-crumbs
• with four eggs
• season with salt
• season with pepper
• season with minced parsley
• Make a sauce with one cup milk
• thickened with tablespoon corn-starch
• the liquor from the canned salmon
• and tablespoon butter
• and a beaten egg stirred in last very carefully

Method

1. 1

   Chop salmon and rub it into a smooth paste with melted butter.

2. 2

   Beat bread-crumbs with eggs and season.

3. 3

   Mix all together, place in a buttered pudding mold, and boil or steam for one hour.

4. 4

   Make a sauce with milk thickened with corn-starch, salmon liquor, and butter, adding a beaten egg last.

5. 5

   Pour over the pudding when turned out.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 211. The excerpt below is the record exactly as published.

season with pepper and salt ; butter a sheet of white pi^er, lay each slice on a separate piece, with the ends twisted ; broil gently over a clear fire, ana serve with anchovy or caper sauce. When higher season- ing is liked, add a few chopped herbs and a little spice. Escalloped Salmon. — Roll fine one quart crackers, season with salt and pepper and mix with one can salmon ; put in a skillet and add milk (or milk and water) to moisten well, and some bits of but^ ter. Cover and steam thoroughly. Fried Salm^on Steaks. — Cut slices an incH thick from the mid- dle of the fish, wipe drv and sprinkle on a little salt, then dip in egg and cracker dust and fry in hot salad oil or butter, turning to brown both sides. Drain and serve on hot platter lined with clean paper fringed at the ends ; garnish with parsley. Canned Salmon. — The California canned salmon is nice served cold with any of the fish sauces ; mix together yolks of three eggs, half cup each cream and vinegar, two teaspoons brown sugar, salt, pepper, and celery-seed to taste ; boil thick like custard and pour over one can salmon. For a breakfast dish, it may be heated, seasoned with salt and pepper, and served on slices of toast, with milk thickened with flour and butter poured over it. Crimped Salmon. — Take a middle cut of fresh salmon and cut in slices two or three inches thick. Lay in cold salted water one hour ; then place in boiling salted water, skim and simmer gently twenty minutes, if very thick slices. Garnish as in boiled salmon and serve with same sauce. , Salm^on Pudding. — Chop a can of preserved salmon or an equal amount of cold, either roast or boiled, and rub it in a mortar, or in a bowl with the back of a spoon, adding four tablespoons melt- ed— not hot — ^butter. until it is a smooth paste. Beat a half cup fine bread-crumbs with tour eggs and season with salt, pepper and minced parsley, and mix all together. Put into a buttered pudding mold and boil or steam one hour. Make a sauce with one cup milk thickened with tablespoon corn-starch, the liquor fcpm the canned FISH. . 263 salmon, and tablespoon butter, or double the quantity of butter when the liquor is not used, teaspoon anchovy, mushroom x)r tomato cat- sup, a pinch of mace or cajrenne, and a beaten egg stirred in last very carefully

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