Evening Republican, Volume 18, Number 236, Rensselaer, Jasper County, 6 October 1914 — Salmon Cutlets. [ARTICLE]

Salmon Cutlets.

Flake in small pieces, one-half can salmon which has been freed from oil and bones. Moisten with thick sauce made as follows: Melt one tablespoon of butter (heaping), two tablespoons of flour, and pour on two-thirds cup of milk (hot). Season with salt, pepper, cayenne and lemon juice. Spread on a plate, chiU, shape, dip in crumbs, egg and crumbs, and fry in deep fat. The crumbs should be made from stale pieces of bread, dried, rolled and put through a strainer. The egg should be beaten slightly and diluted with two tablespoons water. The cutlets can be prepared early in the day—all but cooking, which must be done when wanted.