Scalloped Salmon

Ingredients

• one can of salmon
• a cup of boiling milk
• a tablespoonful of butter
• a tablespoonful of flour
• salt
• pepper
• a layer of rolled cracker crumbs

Method

1. 1

   Shred the salmon and place in a baking dish in layers, alternating with cracker crumbs, butter, salt, and pepper.

2. 2

   Mix butter and flour into boiling milk, then stir in a beaten egg.

3. 3

   Pour this over the dish and bake until browned.

Nutrition per serving

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 57. The excerpt below is the record exactly as published.

SCALLOPED SALMON. Shred one can of salmon, place in a baking dish in layers; first, a layer of rolled cracker crumbs, then one of salmon, butter, salt and pep- per; repeat until dish is nearly filled. Then take a tablespoonful each of butter and flour beaten well together and stir it into a cup of boiling milk; when thoroughly cooked, stir in a beaten ^^^\ pour this over dish and bake. When nicely browned it is done. Miss M. A. Stone. SCALLOPED SALnON— No. 2. Canned salmon forms the basis of many nice dishes. Turn the con- tents of a can into an earthen bowl for an hour before using. Never let a tin of meat, vegetables or fruit stand after it is opened, but turn out the contents at once into some crockery or stone dish. Pick the salmon into small fragments, mix with one-third the quantity of bread-crumbs and add a beaten ^%%, two tablespoonfuls of melted butter and a teaspoonful of lemon juice for every pint of the mixture; season to taste, put in a but- tered dish, dust with crumbs and bake brown. A nice cream sauce is made for canned salmon by adding the fish, as it comes fromthe can, to a pint of the sauce, and garnishing with bits of toast. M. E. H. SALMON— AU ENTREE. Remove from the can; break up carefully, taking away all the oil, and as many of the bones as possible. Arrange daintily on a platter with parsley and thin slices of lemon. M. A. C. SALHON TURBOT. One large can of salmon, two eggs, one pint of milk, one cup of sifted flour, one-fourth of a cup of butter. Heat the milk and half of the butter, stir into it the flour which has been mixed smooth in a little water, Salt and let cook until stiff, stirring to prevent burning. When cold, stir in the eggs well beaten. Have a baking dish ready, fill with a layer of the same and salmon alternately. Sprinkle a layer of rolled crackers on top, moisten with milk ?.nd put the balance of the butter in bits over all. Bake about twenty minutes. Serve hot. Mrs. C. F. Gc ?0 FISH, MOLDED SALHON. One caiL salmon, two eggs (beaten lightly), two tablespoonfuls melted butter, one-half cup fine bread-crumbs, one tablespoonful corn-starch; chop fish fine, beat in bowl with silver spoon, pepper and salt to taste; put in a buttered mold and steam one and one-half hours. Mrs. Harley. SALMON CREAH. One can salmon; remove skin, bone, and fluid, and mince fine. For sauce, a little more than one-half pint of milk thickened with corn-starch; add salt and pepper. Put bread-crumbs in bottom of a dish, then fish and , sauce and bread-crumbs on top. Bake. Mrs. E. P. Campbell. PLANKED SHAD. Remove the scales, clean, wash, and split the shad, put it on a hardwood board about an inch and one-half thick with the skin side down and fasten it with some tacks, put the board over the fire, rubbing it once in a while with butter, and roast until done. The plank should be well seasoned and heated before placing the shad upon it or the fish will partake of the flavor of the wood. When done turn on a hot dish, sprinkle over it some salt and pepper, and drop upon it small bits of but- ten Serve with slices of lemon. The Bourse, Philadelphia. BROILED SHAD. (Washington Style.) Split a good-sized shad down the back and lay on a platter, upon which is one tablespoonful of olive oil, and a little salt and pepper; leave it here an hour, but turn occasionally. Rub the bars of a double gridiron with oil to prevent sticking, lay the fish on and broil slowly, doing the inside first. Turn frequently. It will take from ten to fifteen minutes, according to the size of fish, to cook. When the bone can be easily lifted it is a sign that the cooking is sufficient; take off the bone, spread over a generous piece of butter, salt and pepper, and set in the oven for a minute. Excellent. Arlington Hotel, Washington, D. C. BAKED SHAD. Remove the scales and entrails but do not cut off the tail or head. Wash thoroughly and wipe dry. Fill with a dressing made of one cup of stale bread-crumbs, a tablespoonful of butter

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