Lurbot

Ingredients

• Take a fine large white fish
• For the dressing, heat one pint of milk
• thicken with two tablespoonfuls of flour
• rubbed in two tablespoonfuls of butter
• season with a slice or two of onion
• a few sprigs of parsley
• pepper and salt
• pepper and salt
• add two hard boiled eggs, sliced
• Put in the baking dish

Method

1. 1

   Steam the fish until tender, remove bones, and season with pepper and salt.

2. 2

   Heat milk and thicken with flour and butter.

3. 3

   When cool, add sliced eggs.

4. 4

   Layer fish and dressing in a baking dish, cover with breadcrumbs, and bake for half an hour.

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 5. The excerpt below is the record exactly as published.

LURBOT: MRS. J. F. ALLEN. Take a fine large white fish, steam until tender; take out the bones and sprinkle with pepper and salt. For the dressing, heat one pint of milk and thicken with two tablespoonfuls of flour, rubbed in two table- spoonfuls of butter; season with a slice or two of onion and a few sprigs of parsley, pepper and salt. When cool, add two hard boiled eggs, sliced. Put in the bak- ing dish

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