2 pounds salmon steaks
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 cup olive oil
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup peas, cooked
1/2 cup carrots, cooked and diced
1/4 cup celery, cooked and diced

Place salmon steaks in an oiled baking pan, sprinkle with lemon juice and 1 tablespoon olive oil.

Heat remaining oil in saucepan, blend in flour, seasonings, and add milk gradually; cook until thickened.

Stir in peas, carrots and celery, and pour sauce over salmon.

Bake about 20 minutes in a moderate oven (350 degrees F.).

Serve with parsley and lemon wedges.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: courtesy of the New York Public Digital Gallery.

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