Thursday, October 18, 2012

Fannie Farmer Salmon Soup

From "The Boston Cooking School Cookbook", by Fannie Merritt Farmer, 1921.

1/3 can salmon
 4 tablespoons flour
1 quart scalded milk
1 1/2 teaspoons salt
2 tablespoons butter
Few grains pepper

Drain oil from salmon, remove skin and bones, rub through a sieve. Add gradually the milk, season, and bind.

1 comment:

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