Salmon Trout, Boiled

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • lbs. salmon trout
  • ½ can tomatoes
  • ¼ of a cabbage, cut fine
  • 5 bay leaves
  • 1 carrot, cut fine
  • 1 qt. boiling water
  • 1 onion, cut fine
  • 2 or 3 yolks of eggs
  • 1 celery root, cut fine
  • ½ cup cream
  • 2 potatoes
  • 1 tablespoon sherry
  • ¼ teaspoon peppercorns


Salt the fish and let stand several hours. Cook the vegetables in boiling water, add the peppercorns and boil until the water is well flavored, about 1 hour; add fish and boil until the flesh separates from the bones. Place fish on platter. Strain the fish liquid. Beat yolk well, add cream and flavor with the sherry Pour the hot fish liquid over the egg mixture, gradually, stirring constantly.

Then pour over the fish; set in the oven with oven door open to keep hot and serve garnished with parsley. It will curdle if left too long in stove or if stove is too hot.