. The Century cook book : with a new supplement of one hundred receipts of especial excellence. e inches with salt, pepper, and paprica. Lay them in a pan sothey do not touch, cover with salted water, cover the pan, andlet them steam in the oven for ten or fifteen minutes untilcooked, but remove while they are stUl firm enough to retainshape. Pound the trimmings of the fish in a mortar, pass itthrough a sieve, and to one half cupful of the fish pulp add athickening made as follows: put a dessert-spoonful of butter ina saucepan on the fire; when it is melted add a dessert-spoonfulof
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. e inches with salt, pepper, and paprica. Lay them in a pan sothey do not touch, cover with salted water, cover the pan, andlet them steam in the oven for ten or fifteen minutes untilcooked, but remove while they are stUl firm enough to retainshape. Pound the trimmings of the fish in a mortar, pass itthrough a sieve, and to one half cupful of the fish pulp add athickening made as follows: put a dessert-spoonful of butter ina saucepan on the fire; when it is melted add a dessert-spoonfulof flour, cook for a minute without coloring, add three table-spoonfuls of cream or mUk, a quarter teaspoonful of salt and adash of pepper, remove it from the fire. Stir in the half cupfulof fish pulp and one beaten egg; color it a delicate pink witha few drops of cochineal, beat the whole until light, and spreadthe cutlets of fish with this mixture one quarter inch thick;smooth it carefully oh top and sides with a wet knife. Placethe pieces in a pan, cover, set it into another pan containing. FISH STEAKS SAUTED OR BOILED, GARNISHED WITH POTATO BALLS, WATEE-CEESS, AND LEMON.
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Keywords: ., bookcentury1900, bookdecade1900, bookidcu31924086, booksubjectcbk
