Sauce for Salmon Loaf

Ingredients

• one cup of milk
• one tablespoon cornstarch
• one tablespoonful butter
• one egg
• one tablespoon tomato catsup
• pinch of red pepper

Method

1. 1

   Heat milk to boiling; stir in cornstarch dissolved in a little cold milk.

2. 2

   Add the liquor from the salmon, butter, tomato catsup, cayenne pepper, and salt to taste, and the egg.

3. 3

   Stir in carefully and boil for one minute.

As published

This recipe was extracted from The New century cook book (1899), page 18. The excerpt below is the record exactly as published.

Sauce for Salmon Loaf. — One cup of milk, heated to boiling; stir in one tablespoon cornstarch, dissolved in a little cold milk. Take the liquor from the salmon, add one table- spoonful butter, three teaspoonfuls of tomato catsup, cayenne pepper and salt to taste, one egg; stir the mixture with the milk and cook until it thickens. When the loaf is cold pour the dressing over it and serve. Lillian M. Cessna. Salmon Loaf. Pick carefully the skin and bones from one can of salmon, add four tablespoonfuls soft butter, four eggs, beaten well, one- half cup bread crumbs, pepper, salt and one tablespoonful minced parsley. Pack in buttered mould and steam one hour. Mrs. Wallace Blake. Salmon Loaf. One can of salmon, four eggs, beaten light, one tablespoon melted butter, but not hot; one- half cup fine bread crumbs; 3 38 New Century Cook Book. season with pepper, salt and parsley. Chop the fish fine, with the butter in. until smooth: beat the bread crumbs with the eggs and season before working together. Put in a buttered dish and steam one hour. Sauce. — One cup hot milk, one tablespoon cornstarch or flour, the liquor from the salmon, one tablespoon of butter, one raw egg. one tablespoon tomato catsup, pinch of red pepper

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