Fannie Merritt Farmer

Salmon Soup

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Boston Cooking-School Cook Book
The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • ⅓ can salmon.
  • 1 quart scalded milk.
  • 2 tablespoons butter

Method

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