Sauce for Salmon
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 45. The excerpt below is the record exactly as published.
Sauce for Salmon Make a sauce with 1 c. boiling milk, 1 tb. flour, and 2 tb. butter. Add liquor from the salmon. Season with salt, cayenne, 1 ts. tomato catsup. Just before taking from fire add 1 beaten egg
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