Moulded Salmon
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- One tin of salmon chopped
- one cup fine bread crumbs
- four tablespoons melted butter
- one teaspoon chopped parsley
- one and one half cups of milk
- four eggs
- one well beaten egg
Method
- MISS MARION STOWELL POPE.
- One tin of salmon chopped, one cup fine bread crumbs, four eggs broken in four tablespoons melted butter, one teaspoon chopped parsley, pepper and salt to taste.
- Put into a plain buttered mould and sprinkle with flour, cover and steam one hour.
- Sauce for the above:--One teaspoon cornstarch, a little butter, one and one half cups of milk, pepper, salt and nutmeg to taste.
- A little tomato ketchup or anchovy sauce added.
- When it comes to the boil, add one well beaten egg;
- pour round the mould and serve hot.