FoodNet

Fish Omelet

From Delicate dishes, 1896
Presented as published in 1896. 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 Delicate dishes (1896), page 26. The excerpt below is the record exactly as published.

FISH OMELET. Cook together i level tablespoonful of flour and i of butter; add gradually ^ cup of hot milk and a little pepper. Pour boiling water on a ^ cup of shredded cod- fish, drain and mix with the thickened milk, then add 2 cups of cold boiled potatoes chopped fine. Melt table- spoonful of butter in a spider; when hot turn in fish and cook slowly until a thick crust has formed; then fold over and serve on hot platter. A. R. LITTLE PIGS IN BLANKETS. Season large oysters with salt and pepper. Cut fat English bacon in very thin slices, wrap an oyster in each WALEUTINro VALENTINE & GOMPflNY. VMr n ISHLv Coach and Car Yarnisbes and Colors. 74 LUNCHEON. slice and fasten with a wooden toothpick. Heat a frying pan and put in the little pig. Cook just long enough to crisp the bacon, about two minutes. Place on slices of toast that have been cut into small pieces. Do not remove the skewers; garnish with parsley. Have the pan very hot before the pigs are put in and shake continually; do not not burn. EGGS POACHED IN MILK. Three pints of milk in a porcelain-lined skillet heated to a boiling point. Break your eggs into the poacher, set in the skillet and cook slowly on the back of the range until firm. The milk neutralizes the sulphur of the eggs, mak- ing them much more wholesome to people of bilious tem- perament. POTATO HILLOCKS. Whip boiled potatoes very light; to a pint of mashed potato add a scant tablespoonful of butter
Read the full page as publishedCollapse the page

Cook this with the app: pantry check, scaling, and the assistant.