From:
The Thorough Good Cook
Fish: 14. Salmon Fritters
Cut some cold boiled
salmon; pound some boiled
potatoes, moistened with
cream, and the
yolk of an
egg beaten; mix all together and make it into small fritters, and
fry these of a light brown in fresh
lard, or
beef-dripping; serve them with
hard-boiled eggs, cut in quarters. For
sauce, melt two
ounces of
butter, with a little
cream. and
flour mixed, and add, when it is hot, a dessertspoonful of
soy, and two of
mushroom catsup.