Salmon Turbot

Ingredients

• One can salmon picked fine
• half cup flour
• one pint of hot milk
• two well-beaten eggs
• Season with salt
• a dash of Cayenne pepper
• a lump of butter the size of a walnut

Method

1. 1

   Mix salmon with flour and cold milk to a paste, then stir in hot milk and beaten eggs.

2. 2

   Place in a buttered dish with a lump of butter.

3. 3

   Bake for 45 minutes in a hot oven.

4. 4

   Serve with baked potatoes.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 148. The excerpt below is the record exactly as published.

dash of cayenne pepper, one-third teaspoon curry pow- der and one tablespoon minced parsley, and lastly the well-beaten yolks of three eggs, with enough chicken broth to make quite moist. Bake fifteen minutes in a good oven in buttered cups set in a pan of hot water. While baking make a plain cream sauce of flour one tablespoon, the same of butter stirred into one-half pint rich milk; to this add the cooked tips of three bunches of aspara- gus. Unmold chicken in center of large plat- ter and pour sauce around it, serving while hot. NO. 134. PRESSED CHICKEN. Maryane Kathrine Miller, 2323 Leoti avenue, Los An- geles—Put two cleansed < nickens into boiling water, add a little nutmeg, salt, pepper, one bay leaf, two cloves, one-half onion. Boil down until two cups of stock remain, and chickens are done; then remove skin and bones: soak one-quarter box gelatine in one-half cup cold water. Have a lump of butter In fry- ing pan, add the chicken shredded, and then ss COOKING AND OTHER RECIPES. strain broth and salt, pepper, gelatine, one-half teaspoon sage, a little juice, rind of lemon. Have three hard-boiled eggs ready and put lengthwise in a small pan, fill in the meats, ;et stand until hardens. Soup meats will an- swer. NO. 138. ROAST DUCK. Mariane Kathrine Miller, 2323 Leoti avenue, Los Angeles— Clean thoroughly a duck and stuff with the follow- ing; Two cups stale bread crumbs, moistened with one cup of stock, one chopped onion, one cup mixed celery, one ana one-half teaspoon salt, one-half small teaspoon cayenne, large lump butter, one-half cup cracker crumbs. Mix thoroughly. Twelve pieces celery three inches in length, sprinkle with cayenne pepper and stuff after dressing. Roast one and one- half hour till done and a crisp yellow. Serve with gravy made of the following; Chop the grizzles and roast in the same pan with the duck, when done thicken the gravy with one tablespoon flour and one-half cup cream. Gar- nish with parsley. XO. 141, SALMON CROQUETTES. Mrs. C. C. Norton. 1407 Girard street. — Remove bones from one pound can salmon, mince in small bits with oil; add one-half cup bread crumbs, one egg and dash of pepper. Make in small cakes, fry in butter until brown. Serve hot. XO. 49. SALMOX TURBOT. Mrs. E. A. Franklin, Anaheim, Cal. — One can salmon pick- ed fine, half cup flour mixed to a paste with a littlet cold milk; stir one pint of hot milk into the flour, add two well-beaten eggs. Season with salt and a dash of Caysnne pep- per. Put the salmon in a well-buttered dish with a lump of butter the -size of a walnu

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