. American cookery. s may be cut may be cooked in thisway: Have the fish skinned at the fish, remove the backbone andall bones possible that are attached toit; cut in pieces for serving; season withsalt and pepper, grated onion and a fewdrops of lemon juice, roll in flour, thencover with a beaten egg diluted withthree or four spoonfuls of milk, thenpat in soft, sifted bread crumbs to coat the upper surface. Cover the saucepanand heat the water to the boiling point,then let simmer about twenty a skimmer lift the fish and slipfrom the tin to a serving dish, firstdrainin
. American cookery. s may be cut may be cooked in thisway: Have the fish skinned at the fish, remove the backbone andall bones possible that are attached toit; cut in pieces for serving; season withsalt and pepper, grated onion and a fewdrops of lemon juice, roll in flour, thencover with a beaten egg diluted withthree or four spoonfuls of milk, thenpat in soft, sifted bread crumbs to coat the upper surface. Cover the saucepanand heat the water to the boiling point,then let simmer about twenty a skimmer lift the fish and slipfrom the tin to a serving dish, firstdraining thoroughly; set hot, boiled po-tatoes at the ends of the dish, pour aspoonful of drawn butter sauce over thepotatoes and sprinkle with fine-choppedparsley. Serve at the same time greenpeas and cucumbers, w^ith French dress-ing sprinkled with chopped chives andparsley. Lettuce, Salmon-and-Green PeaSalad Separate cold, boiled salmon intoflakes, season with French dressing anddispose on a nest of heart-leaves of let-. BOILED SALMON, NEW POTATOES completely; have a baking pan well but-tered; into it set the pieces of fish andlet bake in a hot oven until wellbrowned. Serve with mashed potatoesand cucumber salad. Dress the cucum-bers with French dressing to whichonion juice and chopped parsley areadded. Boiled Salmon (To Serve Eightor Ten) Have a piece of salmon, weighingabout three pounds, from the center ofthe fish. Butter a small tin sheet or tinplate and set into a sauce pan; on thislay the piece of fish; add a tablespoonfulof vinegar and a teaspoonful of salt,then pour in lukewarm water nearly tocover the fish—do not cover the skin on tuce; set groups of cooked peas seasonedwith French dressing around the salmon,with leaves of lettuce between thegroups of peas. Pass French dressingin a sauce boat. To serve six or eight,mix three-fourths a cup of olive oil, ascant quarter a cup of vinegar, one-fourth a teaspoonful, each, of salt andblack pepper and a ^ tablespoonful ofchopped
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorketcwhitneyp
