During the American Civil War, New England soldiers and folks on the home front kept a long-standing regional tradition alive: summer salmon. As wild Atlantic salmon made their annual run up Northeastern rivers each June and July, fresh fish was poached simply and paired with rich, hearty egg sauce, a favorite meal for patriotic gatherings and wartime dining tables alike. Here is a classic 1860s-style recipe to bring a taste of Union home-front history to your kitchen.
The Ingredients
- 2 lb fresh salmon fillet
- Water enough to poach, with slice of lemon, sprig of parsley
- Salt
Egg Sauce
- 2 hard‑boiled eggs, chopped
- 1 tablespoon butter
- A splash of cream or milk
- A little mustard (if available), salt & pepper
The Process
- Poach the salmon in simmering water with lemon and parsley until just cooked (about 10–15 minutes depending on thickness). Remove and keep warm.
- For the sauce: melt butter, add cream or milk, stir in chopped eggs, mustard, salt and pepper, heat gently.
- Serve sauce over or alongside salmon.
Sources: Mrs. Lincoln’s Boston Cook Book (1883) You can find the recipe for Boiled Salmon on page 172 (reader view page 206) and the Egg Sauce on page 193 (reader view page 227). The American Frugal Housewife (1832) by Lydia Maria Child You can find Boiled Salmon and Egg Sauce recipes located on pages 55–57 (reader view pages 61–63).