Fish Turbot No. 2

Ingredients

• Cook whitefish tender
• a little chopped celery
• one pint of milk
• salt
• pepper
• one-fourth of a pound of butter
• thicken with flour
• cover with cracker crumbs

Method

1. 1

   Cook whitefish, remove bones, mince, add celery, salt, and pepper.

2. 2

   Heat milk, thicken with flour, cool, add eggs and butter.

3. 3

   Layer fish and sauce in a baking dish, cover with crumbs, and bake for one hour.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 64. The excerpt below is the record exactly as published.

FISH TURBOT— No. 2. Cook whitefish tender, remove bones, mince fine, add a little chopped celery, sprinkle with salt and pepper. For the dressing heat one pint of milk, thicken with flour; when cool add two well-beaten eggs and one- fourth of a pound of butte

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