War Rationing ‘Salmon Baked’

In the First World War food rationing Victory Cookery Book, 1918, Dorothy Peel makes a 340g/12oz. tin of salmon stretch to 4 dishes, feeding a total of up to 12 people. Here I give you the first dish. So good and so simple.
In the words of Granny Dot:
‘Cheese is an important part of these dishes, but must be omitted when it is scarce.’
‘(1) Salmon Baked (for three Persons)
Materials – Best pieces of salmon, white sauce, pepper, a few drops of lemon juice, a little grated cheese or crumbs.
Method.- Place the pieces of salmon in a fireproof dish, previously lined with white sauce. Add pepper to taste and lemon juice, cover with white sauce and sprinkle with grated cheese, and bake in a hot oven until brown.
The dish should be placed in another containing water white cooking.’
Ingredients
110g tinned salmon
2/3rd pint/400mls white sauce
2 tbsp lemon juice
1/2 tbsp chopped parsley
seasoning, to taste
2 tbsp grated cheese
2 tbsp breadcrumbs (optional)
1. Butter a small heat proof dish (about 15cm circumferance) or 3 ramekins.
2. Mix the tinned salmon with the white sauce, lemon, parsley and seasoning.
3. Sprinkle cheese and breadcrumbs on top.
4. Bake in a hot oven of at least 180 degrees C for 5-10 minutes until lightly browned.
5. Serve with salad (we had a tomato salad with white balsamic vinegar and Maldon Sea salt) and bread and butter perhaps, or just have as is.
As of now (1) people have had something to say...
(1) Fillets of Rabbit with White Sauce en Casserole | Farrington Foodies -
January 30, 2014 at 11:26 am
[…] my book (which may never turn into one), they are a fascinating lesson in economy. The salmon recipes are definitely worth repeating again and […]