Fish Turbot

Ingredients

• Little over a pint of milk
• 2 tablespoons flour
• butter size of an egg
• salt to taste
• pepper to taste

Method

1. 1

   Boil the milk in a double boiler.

2. 2

   Mix flour with cold water and stir into boiling milk.

3. 3

   Add butter, salt, and pepper.

4. 4

   Layer cooked fish in a baking dish with dressing, cover with cracker crumbs, and moisten with milk.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 6. The excerpt below is the record exactly as published.

Fish Turbot. Little over a pint of milk, o tablespoons flour, butter size of an egg, salt and pepper. Let milk come to a boil in a double boiler. j\Iix the flour with a little cold water, as for gravy; when the milk boils stir in the mixture of flour and Avater, butter, salt and pepper. The fish must be cooked and picked apart free from the hones. Put a layer of fish in a baking dish, then layer of dressing, and so on until dish is full. Cover with cracker crumbs and moisten with little milk. This is for fresh fish. Canned salmon can Ije used in same way, only put cracker crumbs between each layer and on tojD. Mrs. Edgar Matheany, Hastings, Fillets of Halibut. Remove skin and bone from ^ inch slices of luilibut and wipe clean; cut in strips, making 10 or 12 froin 2 pounds of fish. Season with lemon juice, salt and onion juice or place slices of onion over the fish and leave for ^ an hour; add pepper to taste. Dip in melted butter, skewer in shape; place in a shallow pan, dredge with flour and bake -J an hour. Serve with white sauce, garnish with hard-boiled eggs and parsley. Escalloped Salmon. Take one can best salmon steak, remove bones and shred fine, butter dish well; put in layer of rolled crackers, covei' witli salmon, season with salt, pepper and bits of butter and moisten with cream or inilk, so continue until dish is full, having top layer of cracker crumbs. Dot thickly with pieces of butter and pour over cup of sweet cj'cam, put in hot oven, bake light brown. Mrs. C. J. Shaddick. ST'PIORIOR COOK r,OOK 17 Salmon Escalloped with Potatoes. One can of salmon Ji-oni wjiieli remove all skin and bones, o or (J large potatoes cut in small ])ioces, season well with salt and pepper. Into a buttered bake dish put first a layer of ))otatoes, then a layci' of salmon and so on imtil dish is full, pour over riiis a sauce made of 1 pint (»r nii!l<. 'i (a')lcspf)ons of flour and 1 tablespoon of itutii'i-. JJako about '■)'> miiiiitr-. Mns. E. J.- Butlki;. Salmon Loaf. One can salmon, ^ cup l)read crumbs, .") tablespoons l.uiiiei-, }j teaspoon of salt, [ teaspoon of pepper. Steam 1 hour in buttered mould. Sauce for Same. One and one-half cups milk, oil from the salmon, 1 tablespoon of buttei', 2 iablespOv:)ns of flour, 2 tablespoons ol catsujy, 1 egg, salt, pepper and a dash of cavenne, Vowv over salinnn and serve verv hot. ^li;s. G. 1{. Mlxku. Steamed Salnnon with Peas. One can salmon, mince line, l '"^ip ^l- hj'f^x' crumbs, roll(>d vQvy fine; add t« this 2 tablespoons of jnelted butter, pepper and salt to taste

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