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McQueen family cookbook item 4, Scotland, 1870s
Page 26
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Salt Fish Soak all night. Put on with cold water and boil gently about half an hour. Skim it + pour the sauce over. Sauce for Fish Hard Boiled egg. Put it from the boiling water into cold to keep the calour. 1 oz flour, 1 oz butter. breakfastcupful of milk. Rub the butter + flour into a paste in a saucepan add the milk and keep stirring one way till it boils. Put in the pieces of egg + pour over the fish Fish Pie Equal quantities of fish + potatoes. Mash the potatoes cut the fish in small pieces
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Salt Fish Soak all night. Put on with cold water and boil gently about half an hour. Skim it + pour the sauce over. Sauce for Fish Hard Boiled egg. Put it from the boiling water into cold to keep the calour. 1 oz flour, 1 oz butter. breakfastcupful of milk. Rub the butter + flour into a paste in a saucepan add the milk and keep stirring one way till it boils. Put in the pieces of egg + pour over the fish Fish Pie Equal quantities of fish + potatoes. Mash the potatoes cut the fish in small pieces
Szathmary Culinary Manuscripts and Cookbooks
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