How to Cook Fish
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In our eReader you can find the full English version of the book. Read How to Cook Fish Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book How to Cook Fish
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Season with salt and pepper and simmer slowly for two hours. Take upthe fish, thicken the gravy with butter and flour cooked together, pour over the fish and serve.
PICKLED SHAD--I Boil a shad in salted water to cover, drain and cool. Add to thewater in which it was boiled half as much vinegar and a red pepperpod, whole cloves, allspice, and mace to season. Boil for an hour. Cut the fish into large pieces, put into an earthen jar and pourthe boiling spiced liquid over the fish. Cover and let st...and fortwo days before using.
PICKLED SHAD--II Cut a large shad into pieces, put a layer in the bottom of an earthencrock, sprinkle with salt, and add a few whole cloves, allspice, peppers, and bay-leaves. Cover with fish, add more spices, and pouron strong vinegar to cover. Cover the dish, bake for four hoursin a moderate oven, and let stand for three or four days beforeusing. Serve cold.
CREAMED SHAD Cook together a tablespoonful each of butter[Page 337]and flour, add two cupfuls of milk and cook until thick, stirringconstantly.
What to read after How to Cook Fish?
You can find similar books in the "Read Also" column, or choose other free books by Reed Myrtle to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Season with salt and pepper and simmer slowly for two hours. Take upthe fish, thicken the gravy with butter and flour cooked together, pour over the fish and serve.
PICKLED SHAD--I Boil a shad in salted water to cover, drain and cool. Add to thewater in which it was boiled half as much vinegar and a red pepperpod, whole cloves, allspice, and mace to season. Boil for an hour. Cut the fish into large pieces, put into an earthen jar and pourthe boiling spiced liquid over the fish. Cover and let st...and fortwo days before using.
PICKLED SHAD--II Cut a large shad into pieces, put a layer in the bottom of an earthencrock, sprinkle with salt, and add a few whole cloves, allspice, peppers, and bay-leaves. Cover with fish, add more spices, and pouron strong vinegar to cover. Cover the dish, bake for four hoursin a moderate oven, and let stand for three or four days beforeusing. Serve cold.
CREAMED SHAD Cook together a tablespoonful each of butter[Page 337]and flour, add two cupfuls of milk and cook until thick, stirringconstantly.
What to read after How to Cook Fish?
You can find similar books in the "Read Also" column, or choose other free books by Reed Myrtle to read onlineMoreLess
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