From: The Thorough Good Cook
Fish: 22. Salmon Pudding
Take a pound and a half of salmon, pound and pass through a sieve. Have ready mixed some bread-crumbs, two ounces of butter, three eggs; add this to the pounded fish; also half a pint of cream; season, and place in a buttered mould. Steam for twenty minutes, turn out, and serve with a good sauce, and garnish with prawns. |
