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.

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