Scalloped Salmon No. 2

Ingredients

• canned salmon
• one-third the quantity of bread-crumbs
• a beaten egg
• two tablespoonfuls of melted butter
• a teaspoonful of lemon juice

Method

1. 1

   Turn the contents of a can into a bowl for an hour.

2. 2

   Pick the salmon into small fragments, mix with bread-crumbs, beaten egg, melted butter, and lemon juice.

3. 3

   Put in a buttered dish, dust with crumbs, and bake until brown.

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.

n beaten eggs and bread-crumbs. Place them in a saucepan and cook both sides quickly. Drain and lay them in a dish. Garnish them with a few slices of lemon dipped in parsely chopped fine and some eggs fried in Ko-nut oil. Mrs. B. T. Hall. BOILED SALHON. Sew as many pounds as desired up in a cheese-cloth bag, and boil foi a quarter of an hour to the pound in slightly salted water. When done, take out and lay upon a platter, being careful not to break the fish. Prepare a small cupful of drawn butter in which has been stirred a tea- FISH. 69 spoonful of minced parsley and the juice of one-fourth of a lemon. Pour over the salmon and serve. Garnish with parsley. The choicest portion of the salmon is that at the center and toward the tail. Parker House. 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

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