Escalloped Salmon

Ingredients

• Take one can best salmon steak
• season with salt
• season with pepper
• bits of butter
• moisten with cream or milk
• put in layer of rolled crackers

Method

1. 1

   Remove bones from salmon and shred.

2. 2

   Butter a dish, layer with crackers, cover with salmon, season, and moisten.

3. 3

   Repeat until full, topping with cracker crumbs and butter.

4. 4

   Bake until light brown.

Nutrition per serving

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 5. The excerpt below is the record exactly as published.

season with pepper and salt, ^\■^v be nsed with parsley chopped very fine, or hard boiled d-i-s cho])ped. Mrs. William Si5DCiVVicK. 16 vSTTPERIOR COOK BOOK Planked Whitefish. I'se 'i iiu-ii planlc iiiailc ri'oiu hardwood (oak. if ])Ms?^il)l(') tlie size of a large plattci-. Wdicii ready for use i)iit in the oxvu and lu-at it tliorouglily. Have tlie fish well (/leaned and wiped dry, sj)]it down the nacl< and jjut it, skin down, on the hot |)hiiik. j)iit plank in lari^e (h-ipjnng pan and keep the oven iiot for 10 minutes; then haste e\ei'y 10 minutes witli a sauce made as foMews: 2 tablespoonfuls of butter, 2 of vinegar, 1 of salt and a j)ineh of cayenne pepper. Bake 30 minutes. In serving i-emove phmk from di-i])[)ing }tan to nlatter and ser\'o fish from plank. Mks. H. F. Jahn. Baked Fish. CliMii tlie fi>h thoi'<>iiglilv, laih witli vinegar inside and out, stiiif with hread -easdiied w iih >alr. peppei' and huttei'. Use soft bi'ead and moisten with butter only. Covei- (he out-ide of lisli with lliin slices of salt poi'k. Put on a toasting rack over the (h'ipper; ))aste frerpiently. Mi;s. (Ieo. Barnes, Hastings. Parsley Sauce for Baked Fish. I'ld. in a saucepan 1 teaciij) liquid from llsli, 1 teacup inilk. w])en boiling add 1 ta])]espoon flour, creamed with one heaped tal)lespoon of Initter ; pepper and salt to taste, add 1 heaped tablespoon minced parsley. Mrs. W. H. Goodyear, Hastings. Pickled Whitefish. fake a 4 pound whitefish, put in |)orcelain lined pan, cover pan with towel and steam 1 hour in tightly covered steamer; remove fish from bones, keeping in nice sized pieces, place in vegetahle dish, season with salt and white pepper, cover with C & B. malt vinegar, cover closely and let stand 12 hours or more, serve ice cold for luncheon. Mrs. William Sedgwick. Fish Turbot. Little over a pint of milk, o tablespoons flour, butter size of an egg, salt and pepper. Let milk come to a boil in a double boiler. j\Iix the flour with a little cold water, as for gravy; when the milk boils stir in the mixture of flour and Avater, butter, salt and pepper. The fish must be cooked and picked apart free from the hones. Put a layer of fish in a baking dish, then layer of dressing, and so on until dish is full. Cover with cracker crumbs and moisten with little milk. This is for fresh fish. Canned salmon can Ije used in same way, only put cracker crumbs between each layer and on tojD. Mrs. Edgar Matheany, Hastings, Fillets of Halibut. Remove skin and bone from ^ inch slices of luilibut and wipe clean; cut in strips, making 10 or 12 froin 2 pounds of fish. Season with lemon juice, salt and onion juice or place slices of onion over the fish and leave for ^ an hour; add pepper to taste. Dip in melted butter, skewer in shape; place in a shallow pan, dredge with flour and bake -J an hour. Serve with white sauce, garnish with hard-boiled eggs and parsley. Escalloped Salmon. Take one can best salmon steak, remove bones and shred fine, butter dish well; put in layer of rolled crackers, covei' witli salmon, season with salt, pepper and bits of butter and moisten with cream or inilk

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