Return to Home 
Research Center Directory 
 Back to Home Cooking 




Dutch Kate's Salmon Stew


1/3 can salmon (use fresh salmon if available)
1 quart scalded milk
2 tablespoons of butter
4 tablespoons of flour
1-1/2 teaspoons of salt
few grains of pepper

If using canned salmon, drain oil from the fish, remove skin and bones, rub through a sieve.  If using fresh salmon, remove skin and bones and proceed as above.  Gradually add the milk, season, and bind.

from The Good Time Girls' Guide to Gold Rush Cuisine by Jay Moynahan