Perch

Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

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RECIPES FOR SALMON:

  ANY FISH
  ANCHOVIES
  BLUEFISH
  CARP
  CODFISH
  EELS
  HADDOCK
  HALIBUT
  HERRING
  MACKEREL
  PERCH
  REDFISH
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  SALMON
  To Bake Fresh Salmon Whole (1851)
  Salmon Baked in Slices (1851)
  To Boil Fresh Salmon (1851)
  Salmon Box (1896)
  Salmon Croquettes (1896)
  Salmon Cutlets (1896)
  Pickled Salmon (1851)
  Salmon Pudding, Hot or Cold (1845)
  Smoked Salmon (1851)
  Salmon Steaks (1851)
  SEA BASS
  SHAD
  SMELT
  SOLE
  STURGEON
  TROUT

SALMON PUDDING, TO BE SERVED HOT OR COLD
(Modern Cookery, 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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James T. Ehler
166 W Broadway
Suite 315
Winona, Minnesota 55987
E-Mail: James@seafoodfish.com