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Scottish Scottish 6 servings

INGREDIENTS

3 lb Best salmon; (the tail-end is
; best)
2 Chopped shallots or
2 tb Chopped chives
Salt and freshly ground pepper
1/2 pt Water from salmon
1/2 pt White wine
1 pn Ground mace
2 tb Chopped parsley

INSTRUCTIONS

Put salmon in a kettle (saucepan); cover with water.
Bring to boil, simmer 5 minutes only.
Remove from water; reserve 1 cup as stock.
Remove skin and bones from salmon.
Cut into cubes about 2" across.
Season with salt, pepper, mace.
Return to saucepan with 1 cup of reserved water, wine and chives.
Cover, simmer very slowly for about 25 minutes.
Add chopped parsley before serving either hot or cold.
Converted by MC_Buster.
NOTES : Also known as Salmon Hash, this was a specialty of 19th century
Edinburgh.
Converted by MM_Buster v2.0l.

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