From:
The Thorough Good Cook
Fish: 22. Salmon Pudding
Take a
pound and a half of
salmon, pound and pass through a
sieve. Have ready mixed some bread-crumbs, two
ounces of
butter, three
eggs; add this to the pounded fish; also half a
pint of
cream; season, and place in a buttered
mould.
Steam for twenty minutes, turn out, and serve with a good
sauce, and garnish with
prawns.