Salmon Pudding

Ingredients

• one pound salmon (cold boiled)
• eight table-spoonfuls bread crumbs
• one teaspoonful anchovy paste
• one gill cream
• four eggs
• one teaspoonful salt
• one grain cayenne

Method

1. 1

   Take one table-spoonful of the bread crumbs, place it on a small baking-tin, and allow the crumbs to take a pale-brown colour.

2. 2

   Grease a small mould with butter, add the browned bread crumbs, and shake to coat the sides.

3. 3

   Chop the cold salmon finely, mix with the remaining bread crumbs and anchovies.

4. 4

   Add seasoning, moisten with cream and beaten eggs, press into the mould, cover with buttered paper, and boil in a saucepan of water for one hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 33. The excerpt below is the record exactly as published.

SALMON PUDDING. 41 Add, just before serving, the curry powder, pepper, and salt ; and piling it very high in the middle of a hot dish, garnish the preparations with a little fresh parsley, and serve very hot. XOTE.— Instead of garnishing this dish with sprigs of parsley, the parsley may be chopped and sprinkled over the top. Stewed Cod Fish. — Have in readiness for this two pounds cod fish, three gills white stock, three table-spoonfuls bread crumbs, one tea-spoonful flour of rice, one salt-spoon- ful mace, half table-spoonful lemon juice, one glassful sherry, one grain cayenne. Begin by cutting the cod fish into slices one inch and a half thick ; place into a fish-kettle of boiling water in which has been placed a large pinch of salt. Boil the fish slowly for five minutes, then drain well from it the water. Heat in a stew-pan the white stock, add to it the bread crumbs, and stew for five minutes. Place in a small bowl the flour of rice, make it very smooth with a little cold water, add to it the mace, cayenne, sherry, and lemon juice, stir all into the hot stock, and boil two minutes. Place into this mixture very carefully the pieces of fish, and cook very gently five minutes. "When ready to serve, take the fish very gently from the stew-pan, and placing it on a hot dish, pour the sauce over. XOTE. — A dozen oysters may be added to this, according to taste ; or, if preferred, a table-spoonful of essence of anchovies. Salmon Pudding.— Provide for this one pound salmon (cold boiled), eight table-spoonfuls bread crumbs, one tea- spoonful anchovy paste, one gill cream, four eggs, one tea- spoonful sa

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