OF THE BOILING OF FISH little is here necessary to be said, as particular directions are given below for their ... It may, however, be observed that the white kinds, such as cod, whiting, haddock, aamp;c., are now very often dressed by steam; and, ... Shrimpsauce, or lobster-sauce, and plain melted butter, will be useful additions.
|Title||:||Two thousand five hundred practical Recipes in Family Cookery ... With an introduction on the duties of cooks and other servants, ... instructions for marketing ... and carving|
|Author||:||James JENNINGS (of Huntspill.)|