Home › The World's Kitchen › Margot of Salmon

Margot of Salmon

Place a pound-and-a-half fresh salmon in saucepan with water enough to cover, a good teaspoon salt, half teaspoon pepper and three tablespoons vinegar, let slowly come to a boil, then remove to table and let stand until required. Boil four good-sized, peeled potatoes in two quarts water with a teaspoon salt for thirty-five minutes. Drain on sieve, then press through potato masher into a vessel, add a half ounce butter, one and a half gills hot milk, half teaspoon salt, three saltspoons white pepper, saltspoon grated nutmeg, and mix well with a wooden spoon. Lift salmon from water, remove skin and bones, pull it in small pieces, add to mashed potatoes, mix well, then place in a baking dish dome-like, lightly egg surface, set in oven for fifteen minutes, remove and serve.