Salmon, Scalloped

Ingredients

• half a pint of milk
• 1 oz. of butter
• a table-spoonful of flour
• 2 lbs. of fresh or canned salmon
• salt
• cayenne
• chopped parsley
• grated bread-crumbs
• bits of butter

Method

1. 1

   Boil milk, rub butter and flour together, stir into boiling milk.

2. 2

   Cut salmon into dice.

3. 3

   Layer sauce, salmon, seasoning, and breadcrumbs in a baking dish, finishing with sauce and breadcrumbs on top.

4. 4

   Bake in a hot oven for 10 minutes to brown.

5. 5

   Serve in the dish.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 141. The excerpt below is the record exactly as published.

Salmon, Scalloped Salt Fish • "7 FISH with two pieces of the heart of a lettuce with one hard-boiled egg between, whose yolk has been removed and the cavity filled with olives. Keep the salad in the ice - box for two hours. When ready to serve, stir the dressing, and with a spoon pour it all over. Fresh codfish is also very good prepared in this manner, but it is best cooked only eight min- utes. Salmon, Scalloped. — Put half a pint of milk on to boil. Rub I oz. of butter and a table-spoonful of flour together, and stir in the boiling milk. Cut 2 lbs. of fresh or canned salmon into dice. Put a layer of the sauce in the bottom of a baking-dish, then a layer of the salmon ; sprinkle with salt, cayenne, chopped parsley, and grated bread-crumbs ; then an- other layer of the sauce, salmon, and seasoning, until the dish is full ; have the last layer sauce ; sprinkle with the bread-crumbs and bits of butter

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