^ vft *8 H Jfc *t fe, a *■ Hi ft Jg 15) ft tHF *f.- ** « * ft $: #c IK, ft $ ft i$: M ft ft0)i0*ft 4 ft m vis 4 ^ ffl mm si ^ »,b.*0± s m m it #. ii. ei m ^ =0jg in is ^ E.fft - f? jsl m # 7J — no — CUTLETS OF SOLE. CUT two soles✪ Fried Fillets of Sole into narrow pieces, crosswise, dredge a little flour over them, dip each piece in an egg well beaten, and then into bread- crumbs ; fry them a nice brown in hot lard, drain and serve them with fried parsley in the centre, with the slices of sole raised round it. n m. z m & & m * m m m ± wt m «. fi n m it * ^i, «j m n m jj m m # £ n m to m # » w m $ £ «: &0m m m m, s #«*#»» Jg0& 8 PH lit FRIED SOLES. KEMOVE the skin from the dark side of the soles, clean them, and wipe them dry, and dredge a little flour over them ; brush them over with the yolk of a well beaten egg, dip them into bread-crumbs, and fry them a light brown, in sufficient boiling fat for them to swim in. When done, lay them on a cloth to absorb the grease, dish them on a napkin neatly folded, and garnish with fried parsley. Plain melted butter may be sent to table with them. The butter sauce may be prepared as follows : — Put about two, or two-and-a-half ounces of butter into a very clean saucepan, with two tablespoonfuls of water✪ Fried Soles, dredge in a little flour, and shake it over a clear fire one ivay until it boils. Then pour it into your tureen, and serve as directed. m m » 8 m n #&— %jm # ik T jft.il fg.ft M m *.ffl W.SSoffl M.Z M M as n mmm fh & 21 — ttUB % * m M (E h$,* til m S M $ j@0jtf 14 if ai «nt fts * n.mjt o ffl mt% #,# &,fr i£ # z £o« «io* a ft mz \\t rttScmm fi» '■ im w g ^o— tt t ft0$& « m ^ ffi * 4K yft '>\ffl MJ&.M $% Z 1$ M ft &a W MU M ffl if. W O tk 5? ^ _t iti E» iH it h 4i tt.fi as. 2 ?? £ n & m A TO DRESS COLD FISH. PLACE at the bottom of a dish a layer of cut lettuce, place over it some cold picked fish, and any cold picked fowl, game, etc. Then another layer of lettuce, encircled with hard boiled eggs cut into quarters, then more lettuce, encircled with thin slices of cucumber. Pour over the whole any delicate sauce✪ To Dress Cold Fish you may have. # as, m it $. m m a. m & m mm nr m. - m m m ii ^ m &. f> m m s i@, m as as ^ *to m ^ isi ± ® g 4= ai m i^i. ii m ® £ 4' Jr £ i& S It, M l3j, ft. as * £ - # IJ S ^ # @c ® - % di JS w m m JiSFU-ifr m. & & m m m b ± w 'o'o Ito ffi ft, .ft ftj, *i*. ^ & Z ■& fc* it M ± # U 2 (ig I £ «h fto® « fc.SS.g.tt — 22 — RISSOLES OF COOKED FISH. ANY cooked rich light fish are especially good for the purpose, and even cold salt fish will do, on account of its savouriness. Pick all the meat from the bones, pound it in a mortar, or pull it to pieces with a silver fork, mix it well with an equal quantity of bread-crumbs and some butter, season it with an onion chopped very fine, and a sprig of parsley and pepper and salt. Mix with it sufficient beaten egg to bind it✪ Rissoles of Cooked Fish, make it up into flat and rather small cakes, and fry the rissoles with butter or lard. When they are dished, dredge into the fryingpan flour enough to absorb the grease, stir in a very little water, add pepper and salt, and any flavouring that is liked, pour the gravy round the rissoles, and serve them very hot. « RTotti,^ $-Mm»x.mzm m m * sk m m m m iiai # # is & Z ff S.S IB,* n.tt ® MM A s MM & m » M z m M * S M PJ M fit M SG m M mm&mmmrnm m $ m ft ® PI P.35 in ffl # iii m a

AI-modernized reading of the original text

^ vft *8 H Jfc *t fe, a *■ Hi ft Jg 15) ft tHF *f.- ** « * ft $: #c IK, ft $ ft i$: M ft ft0)i0*ft 4 ft m vis 4 ^ ffl mm si ^ »,b.*0± s m m it #. ii. ei m ^ =0jg in is ^ E.fft - f? jsl m # 7J — no — CUTLETS OF SOLE. CUT two soles into narrow pieces, crosswise, dredge a little flour over them, dip each piece in an egg well beaten, and then into breadcrumbs ; fry them a nice brown in hot lard, drain and serve them with fried parsley in the centre, with the slices of sole raised round it. n m. z m & & m * m m m ± wt m «. fi n m it * ^i, «j m n m jj m m # £ n m to m # » w m $ £ «: &0m m m m, s #«*#»» Jg0& 8 PH lit FRIED SOLES. KEMOVE the skin from the dark side of the soles, clean them, and wipe them dry, and dredge a little flour over them ; brush them over with the yolk of a well beaten egg, dip them into bread-crumbs, and fry them a light brown, in sufficient boiling fat for them to swim in. When done, lay them on a cloth to absorb the grease, dish them on a napkin neatly folded, and garnish with fried parsley. Plain melted butter may be sent to table with them. The butter sauce may be prepared as follows : — Put about two, or two-and-a-half ounces of butter into a very clean saucepan, with two tablespoonfuls of water, dredge in a little flour, and shake it over a clear fire one way until it boils. Then pour it into your tureen, and serve as directed. m m » 8 m n #&— %jm # ik T jft.il fg.ft M m *.ffl W.SSoffl M.Z M M as n mmm fh & 21 — ttUB % * m M (E h$,* til m S M $ j@0jtf 14 if ai «nt fts * n.mjt o ffl mt% #,# &,fr i£ # z £o« «io* a ft mz \\t rttScmm fi» '■ im w g ^o— tt t ft0$& « m ^ ffi * 4K yft '>\ffl MJ&.M $% Z 1$ M ft &a W MU M ffl if. W O tk 5? ^ _t iti E» iH it h 4i tt.fi as. 2 ?? £ n & m A TO DRESS COLD FISH. PLACE at the bottom of a dish a layer of cut lettuce, place over it some cold picked fish, and any cold picked fowl, game, etc. Then another layer of lettuce, encircled with hard boiled eggs cut into quarters, then more lettuce, encircled with thin slices of cucumber. Pour over the whole any delicate sauce you may have. # as, m it $. m m a. m & m mm nr m. - m m m ii ^ m &. f> m m s i@, m as as ^ *to m ^ isi ± ® g 4= ai m i^i. ii m ® £ 4' Jr £ i& S It, M l3j, ft. as * £ - # IJ S ^ # @c ® - % di JS w m m JiSFU-ifr m. & & m m m b ± w 'o'o Ito ffi ft, .ft ftj, *i*. ^ & Z ■& fc* it M ± # U 2 (ig I £ «h fto® « fc.SS.g.tt — 22 — RISSOLES OF COOKED FISH. ANY cooked rich light fish are especially good for the purpose, and even cold salt fish will do, on account of its savouriness. Pick all the meat from the bones, pound it in a mortar, or pull it to pieces with a silver fork, mix it well with an equal quantity of bread-crumbs and some butter, season it with an onion chopped very fine, and a sprig of parsley and pepper and salt. Mix with it sufficient beaten egg to bind it, make it up into flat and rather small cakes, and fry the rissoles with butter or lard. When they are dished, dredge into the fryingpan flour enough to absorb the grease, stir in a very little water, add pepper and salt, and any flavouring that is liked, pour the gravy round the rissoles, and serve them very hot. « RTotti,^ $-Mm»x.mzm m m * sk m m m m iiai # # is & Z ff S.S IB,* n.tt ® MM A s MM & m » M z m M * S M PJ M fit M SG m M mm&mmmrnm m $ m ft ® PI P.35 in ffl # iii m a

Records on this page

Cutlets of SoleFried Fillets of SoleCutlets of SoleFried SolesTo Dress Cold FishRissoles of Cooked FishFish Cake of Cold Fish

The English-Chinese cookery book