Add a cupful of bread
crumbs and one and one half cupfuls of milk. Bring to the boil,
[Page 304]
add salt and pepper to season, a flaked can of salmon, and two
eggs well beaten. Pour into a buttered casserole, dot with butter,
and bake brown. Sprinkle with minced parsley and serve.
BROILED SMOKED SALMON--I
Soak for twelve hours, changing the water three times. Drain, wipe
dry, dip in olive-oil and vinegar, and broil. Serve with a garnish
of lemon and parsley.
BROILED SMOKED SALMON--II
Cut into narrow strips, parboil for ten minutes, drain, cover with
cold water, let stand for fifteen minutes, wipe dry, and broil.
Season with red pepper and lemon-juice and serve with buttered
toast.
BROILED SMOKED SALMON--III
Cut smoked salmon into strips and broil carefully. Pour over it
melted butter and lemon-juice, sprinkle with minced parsley, and
serve.
BROILED SMOKED SALMON--IV
Parboil slices of smoked salmon for twenty minutes, drain, cool,
rub with flour, broil carefully, and serve with any preferred sauce.
[Page 305]
BROILED SMOKED SALMON--V
Wash thoroughly and soak for a few hours very salt. Cover with
warm water, simmer for fifteen or twenty minutes, drain, wipe dry,
rub with butter, and broil.
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