Salmon Rag’out

Ingredients

• half a pound of cold boiled Salmon
• an ounce of butter
• two ounces of onion
• the same of carrot
• a pint of fish broth
• a blade of mace
• a saltspoonful of salt
• a good tablespoonful of minced herbs
• a squeeze of lemon

Method

1. 1

   Remove skin from salmon, cut into fillets, and season.

2. 2

   Fry onion and carrot in butter without coloring.

3. 3

   Add broth, fish bones, mace, and salt; boil and simmer to extract flavor.

4. 4

   Strain, skim, thicken, add herbs, and heat fish and vegetables in the sauce.

5. 5

   Serve hot.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 62. The excerpt below is the record exactly as published.

Salmon Rag’out. — Remove the skin from half a pound of cold boiled Salmon, cut the fish into neat fillets, and dust with SALMON RAGOUT 99 pepper and salt. Prepai’e an equal quantity of cold cooked V egetable Marrow or Cucumber neatly trimmed in small fillets. Slice finely two ounces of onion and the same of carrot, and fry them without colouring in an ounce of butter. Now add a pint of fish broth (or milk and water, two-thirds milk to one-third water), the fish bones and trimmings, one pennyworth of fish cuttings, a blade of mace and a saltspoonful of salt. Boil this up and simmer it afterwards till you have extracted all the flavour. Now strain off the broth, skim, thicken it, add a good tablespoonful of minced herbs — parsley, tarragon, chives, and chervil ; heat up the fillets of fish and vegetable in this, give a squeeze of lemon

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