Preserved exactly as written in the original source
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Mix one cup flour and one cup milk.
Add one cup boiling milk. Beat thoroughly.
Add two well beaten eggs, one teaspoon salt, pepper. Cook.
Flake one can red salmon.
Cover bottom of greased baking dish with a layer of salmon, then above mixture, etc., until all is used.
Cover with bread crumbs.
Bake in moderate oven forty-five minutes.
Modern guidance to help you succeed with this vintage recipe
This recipe creates a custard-based casserole using the cooked flour mixture as a binding sauce. Adding boiling milk to the flour-and-milk paste gelatinizes the starch, creating a thick base similar to a béchamel. The eggs add richness and help set the layers during baking, while the bread crumb topping browns and provides textural contrast to the creamy interior.
The casserole can be assembled completely, covered tightly with plastic wrap, and refrigerated for up to 24 hours before baking. Add 10-15 minutes to the baking time if starting from cold. The flour-milk mixture can also be prepared up to 2 hours ahead and kept at room temperature with plastic wrap pressed directly on the surface to prevent a skin from forming.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes, or reheat the entire dish covered with foil in a 325°F oven for 20-25 minutes until warmed through. The texture will soften upon reheating but remains perfectly edible.
AI-generated tips from Chef Cecil's culinary database
The casserole can be assembled completely, covered tightly with plastic wrap, and refrigerated for up to 24 hours before baking. Add 10-15 minutes to the baking time if starting from cold. The flour-milk mixture can also be prepared up to 2 hours ahead and kept at room temperature with plastic wrap pressed directly on the surface to prevent a skin from forming.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes, or reheat the entire dish covered with foil in a 325°F oven for 20-25 minutes until warmed through. The texture will soften upon reheating but remains perfectly edible.
