Stewed Salmon. Maltese Cross
1 can preserved fresh salmon, or remains of roast or boiled.
1 cup drawn butter.
2 eggs well beaten.
1 teaspoonful anchovy or Harvey’s sauce.
Cayenne and salt to taste.
2 hard-boiled eggs, chopped fine.
Some capers or minced green pickles.
Stew the salmon in the can liquor, or a very little water, slightly salted, ten minutes. Have ready, in a larger saucepan, the drawn butter thickened with rice-flour or corn-starch. Season and stir in cautiously the beaten raw eggs, then the salmon. Let it come to a gentle boil, add the chopped eggs and pickles and turn into a covered deep dish.
Or—
Add the hard-boiled eggs and capers to the salmon, with a table-spoonful of butter, toss up lightly with a fork, pepper slightly, and heap in the centre of a hot flat dish, then pour the boiling sauce over all.
It is very appetizing served in either way.