Fowl, Meat or Fish for an Invalid

Ingredients

• Put a lean lamb chop, well trimmed
• the breast of a chicken
• pheasant or partridge
• or a filet of white fish

Method

1. 1

   Put between two buttered plates over a saucepan of fast boiling water.

2. 2

   Invert the plates every five minutes.

3. 3

   Cook from fifteen to thirty minutes, according to size and thickness.

4. 4

   Serve on a hot plate with or without white sauce.

5. 5

   Decorate daintily.

6. 6

   The meat may be placed on a greased dish, covered with buttered paper and cooked in the oven.

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 67. The excerpt below is the record exactly as published.

Fowl, Meat or Fish for an Invalid. Put a lean lamb chop, well trimmed, the breast of a chicken, pheasant or partridge, or a filet of white fish

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