White Stewed Salmon (Jewish)

Ingredients

• 2 lbs. of salmon cut into eight pieces
• 1 onion chopped very fine
• 1 tablespoonful of salad oil
• Pepper, ginger and salt

Method

1. 1

   Put the salmon on to boil in water.

2. 2

   Add the onion, which is browned in the salad oil, then add a pint of water with a little pepper, ginger, and salt.

3. 3

   Boil gently for 25 minutes; then add the sauce made from 6 yolks of eggs, juice of 6 lemons, and a pinch of cayenne.

4. 4

   Pour back into the stewpan and let it boil up.

5. 5

   Serve hot or cold.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 11. The excerpt below is the record exactly as published.

WHITE STEWED SALMON (Jewish). 2 lbs. of salmon cut into eight pieces. t onion chopped very fine. I tablespoonful of .salad oil. Pepper, ginger and .salt

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