Creamed Salmon (Recipe From 1912)

Creamed Salmon (From 1912) >>>

Evening Post, Volume LXXXIII, Issue 65, 16 March 1912, Page 11

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Creamed Salmon recipe converted to metric units.

Ingredients:

• 1 tin of salmon

• 15g butter

• 30g flour

• 500ml milk

• Salt and pepper (to taste)

• A dash of mace (optional)

• A little minced parsley

• Toast squares (for serving)

Instructions:

1. Take the contents of the salmon tin, remove the skin, bones, and oil, and flake the salmon.

2. In a saucepan, melt 15g of butter.

3. Stir in 30g of flour to make a roux.

4. Gradually add 500ml of milk, stirring constantly to avoid lumps.

5. Season with salt, pepper, a dash of mace, and minced parsley.

6. Add the flaked salmon and cook for 20 minutes, stirring all the time.

7. Serve on squares of toast.