Transcribe
Translate
New England manuscript cookbook, 1880-1910
Page 55f
More information
digital collection
archival collection guide
transcription tips
Fish Turbot. 1 large (white) fish steamed 'till tender. Take out bones, and sprinkle with salt and pepper. Dressing - Heat 1 pt. of milk, thicken with less than 1/4 lb. flour when cool add 3 eggs beaten separately more than 1/4 lb. butter Season with a little onion and parsley (grated in) Put in baking dish a layer of each. Cover with bread crumbs and bake 1/2 hour.
Saving...
prev
next
Fish Turbot. 1 large (white) fish steamed 'till tender. Take out bones, and sprinkle with salt and pepper. Dressing - Heat 1 pt. of milk, thicken with less than 1/4 lb. flour when cool add 3 eggs beaten separately more than 1/4 lb. butter Season with a little onion and parsley (grated in) Put in baking dish a layer of each. Cover with bread crumbs and bake 1/2 hour.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
