Home › The Principles of Cookery › Salmon Pudding

Salmon Pudding

Take half a pound of cold cooked salmon freed from skin and bone. Tear it into flakes, then pound it is a mortar to smooth paste. Boil a quarter of pound of grated crumbs in as much milk as they will absorb. Beat these ingredients till they form a smooth paste, and when cool mix this with the salmon, and add a seasoning of salt and cayenne, a grate or two or nutmeg, and half a tea-spoonful of essence of anchovies. Pound the pudding again until the seasoning is thoroughly incorporated, and add two or more well-whisked eggs. Press the preparation into a thickly-buttered mould, and bake in a moderate oven; or, if preferred, roll it into the shape of a roly-poly pudding, dredge it well with flour, and wrap it first in buttered paper and afterwards in a pudding cloth. Fasten the ends, and steam the pudding until done enough. Turn it out carefully, and serve with thin custard sauce flavoured with laurel-leaf. the pudding will be richer if cream is used instead of milk, and if additional eggs are allowed. Time to steam or bake the pudding, a little more than half an hour. Probable cost, exclusive of the cold salmon, 8d. Sufficient for four or five persons.