Salmon with Vegetable Marrow

Ingredients

• half a pound of cold boiled salmon
• two ounces of onion
• two ounces of carrot
• an ounce of butter
• 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

   Dust salmon with salt and pepper.

2. 2

   Fry onion and carrot in butter, add broth, fish bones, and mace.

3. 3

   Simmer, strain, thicken, and add herbs.

4. 4

   Heat salmon and vegetable marrow in the broth, serve hot.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 37. The excerpt below is the record exactly as published.

two ounces of onion, and the ^ sabnm. same of carrot, fry the slices, without colour- ing, 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, and one pennyworth of fish cuttings, a blade of mace, and a saltspoonful of salt ; boil this up and simmer it after- wards till you have extracted the flavour of the in- gredients : now strain off the broth, skim, thicken it, add a good tablespoonful of minced herbs — parsley, tarragon, chives, and chervil ; heat up the salmon and vegetable marrow in this, give it a squeeze of lemon, and serve in a hot silver or china dish. For ordinary occasions stuffing is unusual with ducklings, sage and onions are wholly out of place, and apple sauce as sometimes given with 1. Duckling geese and full-grown ducks quite unsuitable. TVlth o o A peas. * Plain brown gravy is the best sauce. The peas should be cooked a Px4ttglaise, and the new potatoes served d la maitre d' hotel as follows : — Choose six or eight nice young oval kidneys of an even size, scrub them with a coarse cloth, boil or steam them till tender, then turn them upon 4. Neiv po- a saute-^z.n with half an ounce of butter

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