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FIVE WAYS TO COOK BUTTERFISH
FRIED BUTTERFISH--I
Trim, draw, and clean the fish. Wipe dry, dip in milk, roll in flour and fry in a frying-pan in plenty of clear hot fat. Drain on a cloth, sprinkle with salt, and garnish with lemon and parsley.
FRIED BUTTERFISH--II
Clean, wash and dry the fish, rub with flour, season with salt and pepper, dip in beaten egg, then in cracker dust or sifted bread-crumbs. Fry in deep fat.
FRIED BUTTERFISH--III
Clean and gash the fish, roll in corn-meal and saute in hot salt pork fat. Serve with Tartar Sauce.
BUTTERFISH WITH FINE HERBS
Prepare according to directions given for Sole with Fine Herbs.
[Page 80] BOILED BUTTERFISH
Cover well-cleaned and lightly-gashed butterfish with boiling water, season with one chopped onion, parsley and thyme, salt and pepper. Boil gently for about ten minutes if small. Take from the water, and serve with scalded milk seasoned with butter, pepper, salt, and minced parsley.
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... retain the original composition of the grain. 11. WATER IN CEREALS. --Cereals contain very little water in their composition. This absence of water is a distinct advantage, for it makes their nutritive value proportionately high and improves their keeping quality. Just as the strength of a beverage is ...
... dishes. Scoop 1/2 cup ice cream and form into a ball while still in the container. Transfer it to a dessert dish and quickly turn it in the coconut mixture to coat. Repeat with remaining ice cream and coconut mixture. Serve at once. Per Serving: Calories 178, Protein 5g, Total Fat 8g, Sat. Fat 6g, Cholesterol ...
... substitute. Think seriously about the following questions: - How often do you cook- - What kind of cooking do you do- - What do you already have- The answers will help you determine what you actually need and will help you save money. What do you want- When it comes to kitchen equipment, it is easy to ...
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