Z in M M $ M '}?M $ M %k Si j Hf,® ® vftolB % ® «• » vffi #j ^)o^f s 3* ffl ^ H, £Mfk MM it m & m & ik z0% m - m - ® e* & ft.# 9 * &.JR M *r ii f i s;h b a l l:s. PICK out all the bones, and bits of skin the day that the fish is boiled, as it is more easily done while it is warm. Chop it fine, when it is cold, and also all the potatoes left of the previous dinner ; they are better for this purpose than those just boiled. Mix the fish and potatoes together. Melt a small piece of butter in a little milk, and when you have stirred it into the fish, make it up into little flat cakes, roll them in a plate of flour, and fry in hot lard. — 23 — a,i«l 1 Hk 9k vft it m M. f mm m m * m z m 2, ft- 4>, If 50f 9i. ff It ® 4* ®C ia 0,&o UP# a '&0-3, ^ « m WoM m m m iPiMisi^i z z b# , m m t m ^ & ^moB ^ & & #. « $ ® i d1 « s? ^ m n &> FISH HASH. TAKE the fish left from dinner, and chop it up fine, being careful that there are no bones left in it. Chop fine cold potatoes, about twice the quantity as of fish, and mix with the fish. Put into frying pan with a little lard ; add half a cup of boiling water ; let this heat slowly, stirring often ; then spread smoothly, and brown, being careful not to let it burn. When brown, fold it as you would an omelet, and dish. m n m 3* m to h & m .. . n n su mm & ^ Qz mj m ■m,mm it, zm ^.zm m. ■ iff B iff oM X ‘X Un it M — M*Z sk \M a.ia sffliifeiifflif «,Bfo m m n * m M a,* ft,» FISH CAKE OF COLD FISH. PICK the meat from the fish with two forks and mince it very fine, mix it well with equal quantities of bread-crumbs and cold mashed potatoes, and season it with pepper and salt. Put the bones, heads, and trimmings of the fish into a stewpan, with a sprig of parsley, and a little pepper and salt; pour over it about a pint of water, and let it simmer — 24 — FISH CAKE OF COLD FISH — continued. slowly for an hour-and-three-quarters, or longer, if not done enough. Make the minced fish, bread and potatoes into a cake, binding it with the white of a beaten egg✪ Fish Cake of Cold Fish ; brush it over with the yolk, strew it well with bread- crumbs, and fry it lightly. Pour over it the strained gravy, and set it over a gentle fire to stew slowly for nearly twenty minutes, stirring it occasionally. Garnish with slices of lemon. — 'P oitt 4SK8 2 m m - & m m 0mm « m mm m if « m mm tr mm if ^ m m MM tirW#- M.fg tt So * jt * # * u n m.m & m m m.m m w ~f ® » *¥ RtlS R'jfc JH 0r « 38 in « a ® ii. « s £ fr ff fS ffl ft. El ff mMM Z £.^.£.3.1$ 3 ffl ‘X m M M M ft. ffi ffi it M.tt.ff IS n »oia $ $ a if.# #offi * # iff $ 3 S * ^ SI KEDGEREE. ✪ Kedgeree

AI-modernized reading of the original text

Z in M M $ M '}?M $ M %k Si j Hf,® ® vftolB % ® «• » vffi #j ^)o^f s 3* ffl ^ H, £Mfk MM it m & m & ik z0% m - m - ® e* & ft.# 9 * &.JR M *r f i s;h b a l l:s. PICK out all the bones, and bits of skin the day that the fish is boiled, as it is more easily done while it is warm. Chop it fine, when it is cold, and also all the potatoes left of the previous dinner ; they are better for this purpose than those just boiled. Mix the fish and potatoes together. Melt a small piece of butter in a little milk, and when you have stirred it into the fish, make it up into little flat cakes, roll them in a plate of flour, and fry in hot lard. — 23 — a,i«l 1 Hk 9k vft it m M. f mm m m * m z m 2, ft- 4>, If 50f 9i. ff It ® 4* ®C ia 0,&o UP# a '&0-3, ^ « m WoM m m m iPiMisi^i z z b# , m m t m ^ & ^moB ^ & & #. « $ ® i d1 « s? ^ m n &> FISH HASH. TAKE the fish left from dinner, and chop it up fine, being careful that there are no bones left in it. Chop fine cold potatoes, about twice the quantity as of fish, and mix with the fish. Put into frying pan with a little lard ; add half a cup of boiling water ; let this heat slowly, stirring often ; then spread smoothly, and brown, being careful not to let it burn. When brown, fold it as you would an omelet, and dish. m n m 3* m to h & m .. . n n su mm & ^ Qz mj m ■m,mm it, zm ^.zm m. ■ iff B iff oM X ‘X Un it M — M*Z sk \M a.ia sffliifeiifflif «,Bfo m m n * m M a,* ft,» FISH CAKE OF COLD FISH. PICK the meat from the fish with two forks and mince it very fine, mix it well with equal quantities of bread-crumbs and cold mashed potatoes, and season it with pepper and salt. Put the bones, heads, and trimmings of the fish into a stewpan, with a sprig of parsley, and a little pepper and salt; pour over it about a pint of water, and let it simmer — 24 — FISH CAKE OF COLD FISH — continued. slowly for an hour-and-three-quarters, or longer, if not done enough. Make the minced fish, bread and potatoes into a cake, binding it with the white of a beaten egg ; brush it over with the yolk, strew it well with breadcrumbs, and fry it lightly. Pour over it the strained gravy, and set it over a gentle fire to stew slowly for nearly twenty minutes, stirring it occasionally. Garnish with slices of lemon. — 'P oitt 4SK8 2 m m - & m m 0mm « m mm m if « m mm tr mm if ^ m m MM tirW#- M.fg tt So * jt * # * u n m.m & m m m.m m w ~f ® » *¥ RtlS R'jfc JH 0r « 38 in « a ® ii. « s £ fr ff fS ffl ft. El ff mMM Z £.^.£.3.1$ 3 ffl ‘X m M M M ft. ffi ffi it M.tt.ff IS n »oia $ $ a if.# #offi * # iff $ 3 S * ^ SI KEDGEREE.

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The English-Chinese cookery book