Scalloped Salmon
From Royal Victoria cook book, 1900
Serves 4
Mrs. W. AULT.
Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 9. The excerpt below is the record exactly as published.
a layer of bread crumbs, on these put a layer of oysters, seasoned with bits of butter and a little salt and pepper. Continue this till dish is full) Over the whole pour rich milk to moisten. Bake one hour. | M. SARJEANT. FISH BALLS.—One cup dessicated cod, 1 teaspoon butter, 1 pint potatoes, 1 egg well beaten, a little pepper and salt. Wash the fish and pick in pieces; peel the 28 FISH AND OYSTERS. potatoes, cut in quarters and put with the fish in boiling water. Boil till the potatoes are soft, drain off water and mash potatoes an fish till very light, then add _ butter, pepper and salt. When slightly cool add the egg, shape in spoon, smoothing as little as possible, and fry in boiling lard. Drain on soft paper. Mrs. H. H. Morris. SCALLOPED SALMON —Pour the oil off a can of salmon, crush the meat and make it soft; season with pepper and salt. Then put in a pudding dish a layer of salmon, then one of bread crum»s, another of salmon and top off with bread crumbs. Cover with sweet milk
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