Fillets of Fish
From Miss Cameron's cookery book, 1898
Serves 2
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 87. The excerpt below is the record exactly as published.
a little salt, a pinch of sugar, £ lb. of sweet almonds. Blanch and pound the almonds, mix them gradually with a few spoonfuls of milk ; grate the rind of \ lemon, adding it to the almonds with a squeeze of the juice; heat the re- mainder of the milk with the seasoning, and mix all together. Strain, and pour it on a few slices of French bread previously toasted. Fomentation for Toothache. Three oz. of poppy heads, 1 oz. camomile flowers, 1 pint of boiling water. Break up the heads, pour the boiling water over, and boil for five minutes. Add the flowers, boil for three minutes longer. Strain and keep the liquor hot. Dip flannel in it, and apply externally. 222 MISS CAMERON'S COOKEBY BOOK. Beef Tea— Quickly Made. One lb. of lean gravy beef; cut this into small square pieces, paring off every particle of fat ; put it in a clean stew- pan, with a quart of cold water. Set it on the fire to boil, and when the scum rises remove it carefully. Put in a little cold water, and \ teaspoonful of salt at the edge of the pan to throw up the scum. Simmer gently for half an hour. Beef Tea— Very Strong 1 . Take 1 lb. of beef, remove the fat and skin, shred it with a sharp knife, put it in a jar with 1 pint of cold water and a pinch of salt, cover it, and place it in a saucepan of boiling water; allow it to steam gently for three hours. This should not be strained, but poured off from the meat. Mutton Broth. Take 2 lb. of scrag of mutton, cut it up into small pieces, and put it in a saucepan with about 3 pints of cold water. Put it on to boil ; skim it carefully, and add \ teacupful of pearl barley, and a turnip, if vegetables are allowed. Boil gently for an hour and a half, and serve with dry toast. Fillets of Chicken. Out neat slices from the breast of a chicken; lay them on a buttered plate, sprinkle over them a little lemon juice and salt, and put into a steamer; cook gently for twenty minutes, and serve either plain or with a little plain sauce, as required. Fillets of Pish. 'l\tko the tillets of sole, plaice or whiting, wipe them dry nmtK a, clean cloth, and lay them on a clean buttered tin or v>Ul yUUo: sprinkle thetu with a little lemon juice and salt; vvvw with a buttered paper,
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Cook this with the app: pantry check, scaling, and the assistant.