Smoked Salmon
From The practical cookbook, 1917
Sauce may be omitted and fish seasoned with salt, pepper, and butter.
Presented as published in 1917. 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 The practical cookbook (1917) by Margaret W. Howard, page 42. The excerpt below is the record exactly as published.
Smoked salmon . . . ilb. — — I c. 2tb. 2tb. Itsp. ftsp. Baited finnan haddie . . 241b. — lie. — ^tb. Itb. itsp. ftsp. Creamed finnan haddie , _L!l 1^ _^±_ 4tb. 2tb. itap. iMp . D,....L,C.OOglC PROTEIDS 8g General Directions. These fish have all been smoked or salted to preserve them and will be improved by soaking i hr, or more in warm water, unless the recipe requires that they should be cooked in water before using. Do not use steel knives or forks in preparing them except for cutting fish. Creamed salt fish. Fish should be shredded after soaking, or cut in very small cubes. Make a white sauce of remaining ingredients. Add the fish, reheat, and serve on toast or with- out. By using 2 c. milk and other ingredients in same propor- tion, I c. cold cooked potatoes, cut in cubes, may be combined with the fish. Spanish codfish. Additional ingredients: i^ pimientos, I c. tomato, ^ c. buttered crumbs. Use cold cooked potatoes. Prepare fish as for Creamed salt fish (above), draining thor- oughly. Make a tomato sauce of necessary ingredients. Place fish and potato in layers in a baking-dish, sprinkle with salt, pepper, and the pimientos cut in strips, pour over them the sauce, cover with crumbs, and bake until brown. Fish may be heated in the sauce and served without baking if preferred. Smoked salmon. Cover the fish with hot water and let stand where water will keep hot, but not boil, for 20 min. Drain well, brush the fish with i tb, of the butter (melted), and cook in oven 15 to 20 min., or till flakes separate. Remove to a hot platter and pour around it a white sauce made of the re- maining butter and other ingredients
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