Fish Turbot

Ingredients

• Steam 1 medium-sized whitefish
• Boil 1 pt. milk
• with ½ an onion
• then thicken with flour
• add 2 eggs
• ½ lb. of butter
• a few sprigs of parsley
• and an onion, minced

Method

1. 1

   Steam fish for 20 minutes, pick fine.

2. 2

   Boil milk with onion, thicken with flour, then cool and add eggs, butter, parsley, and minced onion.

3. 3

   Layer fish and dressing in a dish, cover with cracker crumbs, bits of butter, and lemon juice, then bake.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 150. The excerpt below is the record exactly as published.

FISH TURBOT.— Steam 1 medium-sized whitefish 20 minutes, pick fine. Boil 1 pt. milk with Y^ an onion, then thicken with flour. When cold, add 2 eggs, K lb. of butter, a few sprigs of parsley, and an onion, minced

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