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SALMON PUDDING, TO BE SERVED HOT OR COLD

MODERN COOKERY FOR PRIVATE FAMILIES
By Eliza Acton (1845)

A Scotch Receipt – Good
 

Pound or chop small, or rub through a sieve one pound of cold boiled salmon freed entirely from bone and skin; and blend it lightly but thoroughly with half a pound of fine bread-crumbs, a teaspoonful of essence of anchovies, a quarter of a pint of cream, a seasoning of fine salt and cayenne, and four well whisked eggs.

Press the mixture closely and evenly into a deep dish or mould, buttered in every part, and bake it for one hour in a moderate oven.
 

Salmon, 1 lb; Bread-crumbs, 1/2 lb; Essence of anchovies, 1 teaspoonful; Cream, 1/4 pint; Eggs, 4; Salt and cayenne; Baked 1 hour.

 

 

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