The Alex. Campbell Prize Milk Cook book
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In our eReader you can find the full English version of the book. Read The Alex. Campbell Prize Milk Cook book Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Alex. Campbell Prize Milk Cook book
What reading level is The Alex. Campbell Prize Milk Cook book book?
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30 Take equal quantities of cold boiled salmon and bread crumbs.
Put the salmon, finely flaked and picked free from bones and skin into a mortar; pound it and work into it half the bulk of butter, and the bread crumbs soaked in milk and squeezed dry.
Season with pepper and salt. Then work in the yolks of two eggs, the white of one, to bind the mixture. Put into a buttered moulds and steam for half an hour in a saucepan full of boiling water. Serve with a Dutch sauce.
Salmon Cakes.
1 can of salm...on. 1 egg.
6 or 8 good-sized potatoes. 1 pint of Campbell's milk.
Boil and mash the potatoes, adding milk and butter as if for the table. Drain the liquor off the salmon and take out the bones, then add together with the egg, to tlie potatoes and mix well. Make into cakes and fry in hot fat and serve with the following sauce: Take a pint of Campbell's milk, boil it and thicken with a scant tablespoonful of cornstarch, wet with a little milk, a good-sized lump of butter and two hard-boiled eggs that have been chopped fine.
What to read after The Alex. Campbell Prize Milk Cook book?
You can find similar books in the "Read Also" column, or choose other free books by [harrison, Amelia (Williams), Mrs.], 1852-1903. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
30 Take equal quantities of cold boiled salmon and bread crumbs.
Put the salmon, finely flaked and picked free from bones and skin into a mortar; pound it and work into it half the bulk of butter, and the bread crumbs soaked in milk and squeezed dry.
Season with pepper and salt. Then work in the yolks of two eggs, the white of one, to bind the mixture. Put into a buttered moulds and steam for half an hour in a saucepan full of boiling water. Serve with a Dutch sauce.
Salmon Cakes.
1 can of salm...on. 1 egg.
6 or 8 good-sized potatoes. 1 pint of Campbell's milk.
Boil and mash the potatoes, adding milk and butter as if for the table. Drain the liquor off the salmon and take out the bones, then add together with the egg, to tlie potatoes and mix well. Make into cakes and fry in hot fat and serve with the following sauce: Take a pint of Campbell's milk, boil it and thicken with a scant tablespoonful of cornstarch, wet with a little milk, a good-sized lump of butter and two hard-boiled eggs that have been chopped fine.
What to read after The Alex. Campbell Prize Milk Cook book?
You can find similar books in the "Read Also" column, or choose other free books by [harrison, Amelia (Williams), Mrs.], 1852-1903. [from Old Catalog] to read onlineMoreLess
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