Steamed Salmon
From Original recipes of good things to eat, 1919.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Pour off salmon juice (reserve it for the sauce), pick out bones, and chop fine.
Beat crumbs into the eggs and melted butter, then mix with the salmon, lemon juice, pepper, and salt.
Pack into greased round tins (such as two 1-pound baking powder tins) and steam for one hour.
Make sauce by heating milk and reserved salmon liquid, then stirring in a lightly beaten egg without letting it boil afterward.
Serve the steamed salmon sliced with the sauce and mashed potatoes.
Original recipe, verbatim
One large can of salmon, 2 eggs beaten lightly, 2 table-
spoons melted butter, }4 cup bread crumbs, little lemon juice,
pepper and salt. Pour oflf the juice, pick out bones and chop
fine. Beat crumbs in eggs and butter. Steam one hour in
round tins. Two 1 -pound baking powder tins will answer the
purpose.
Sauce for Salmon
Make milk gravy of 1 cup milk, add liquid from salmon;
lastly add 1 egg beaten lightly. Do not let boil after adding
egg. This recipe will serve ten persons and served with
mashed potatoes and the sauce makes a very nice luncheon.
Deborah Hirschberg.
Transcribed as printed in Original recipes of good things to eat, 1919. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.