File:The Boston Cooking School magazine of culinary science and domestic economics (1913) (14778028625).jpg

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Identifier: bostoncookingsch19hill_12 (find matches)
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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wide. Have readyseparates easily from the bones. The from a half pint to a pint of freshtime will depend on the thickness of oysters, heated to the boiling point ■ V**^-^vt. ■ ^ Li^^^H ^s ^^^_^__^* •■■«■--•■ ■~!.^-__^__ ^ ^^ ^^^^^^H r ^^^^■^^^^1 OYSTEIl OMELET the fish. When done slide the fish,nicely drained, from the tin to a serv-ing dish, remove the skin from theupper side, brush over the flesh witha little beef extract and sprinkle withfine-chopped parsley or sifted yolksof hard-cooked eggs. Or, use bothparsley and yolk of egg, alternately,putting them on in bands across thefish. Have the bands about three- and drained; set the oysters in groupsaround the fish. Make a sauce ofone-fourth a cup, each, of butter andflour, half a teaspoonful, each, of saltand paprika, and the oyster brothwith enough of the liquid in whichthe fish was cooked to make* one pintin all. When the sauce boils, removeto a cooler place and beat in threeteaspoonfuls of butter, creamed and
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BEEF FROM THE CHUCK FOR POT ROAST 452 THE BOSTON COOKING-SCHOOL MAGAZINE mixed with two egg-yolks. Pour over (no oysters) or part sauce and partthe oysters around the fish. Serve water and a generous one-fourth awith plain boiled potatoes. teaspoonful, each, of salt and pepper;

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1913
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29 July 2014


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