Image from page 677 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
Identifier: bostoncookingsch19hill_7
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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Text Appearing Before Image:
side. Let cook from ten tofifteen minutes. The fish should be light, four or five boiled onions, abunch of cooked asparagus tips andabout a pint of cooked stringless beansand half a cup of cooked carrot, instraws or slices. Set the onions downthe middle of the fish and pipe thepotato around the fish on the edge ofthe plank; brush over the edges of thepotato and the onions with the yolkof an egg, beaten and diluted with atablespoonful of milk. Set the plankinto the oven, to brown the potato.Keep the other vegetables hot. Whenthe potato is browned, set the othervegetables in the open spaces. Dis-pose the plank in the tray, designedfor the purpose, and serve at once.Pass Hollandaise sauce with eachservice, or pour one-fourth a cup ofma it re dhotel butter over the fishand asparagus and serve cucumbersalad on chilled plates. Maitre dHotel Butter Beat one-fourth a cup of butter toa cream; add half a teaspoonful ofsalt, a dash of pepper and half a table-spoonful of fine-chopped parsley; mix

Text Appearing After Image:
Lamb Chops en Casserole a little underdone, as it will cook moreon the plank. Have the plank welloiled and hot. Set the fish in thecenter of it, and brush it with butter.Have ready a quantity of mashed andwell-seasoned potato, beaten very thoroughly, then gradually beat in ascant tablespoonful of lemon juice. Lamb Chops en Casserole Buy chops from a neck of lamb,having them cut about three-fourths SEASONABLE RECIPES 475 an inch thick. For four chops, brownfour level tablespoonfuls of butter orfat from the top of the soup kettle;add six tablespoonfuls of flour andstir and cook until browned; add half water will not boil, but keep hot, forabout twenty-five minutes. Drain,cover with cold water and when coldremove the shells. Cut a slice fromthe round ends, that the eggs may

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By Internet Archive Book Images on 1896-01-01 00:00:00
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