File:The Boston Cooking School magazine of culinary science and domestic economics (1913) (14774535411).jpg

Identifier: bostoncookingsch19hill_12 (find matches)
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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three-fourths a cup of fine cracker crumbsmixed with one-fourth a cup of meltedbutter. Return to the oven to brownthe crumbs. Lift out the tin sheet andwith a spatula push the slices neatly onto a platter. Garnish with slices ofparsley and lemon. Serve drawn butteror Hollandaise sauce in a bowl. suitable for individual service. Cut outa piece around the stem end. Seasoninside with salt and paprika. Have filletsof salt or fresh water fish of a size for in-dividual service. Roll these in melted but-ter, sprinkle with salt, pepper and lemonjuice, also, if desired, a few drops of onionjuice; roll into turban shapes and set intothe tomato cups. Set the tomatoes intoan agate baking dish and baste with meltedbutter; bake about ten minutes or untilthe fish is cooked. Serve in individualcasseroles or ramekins with Hollandaisesauce poured over. Cold cooked turbansof fish may be set in peeled-and-chilledtomato cups (uncooked) with mayonnaisepoured over. Sauce Tartare may re-place the mayonnaise.
Text Appearing After Image:
YOUNG CHICKEN, HUNGARIAN STYLE Bread Dressing for Baked Fish Young Chicken, Hungarian Style Mix together one generous cup of softbread crumbs, one-fourth a cup of meltedbutter, two tablespoonfuls of fine-choppedgreen or red pepper, one tablespoonful offine-chopped or scraped onion, one-fourtha teaspoonful, each, of salt and paprikaand half a teaspoonful of powdered sweetbasil. Two tablespoonfuls of fine-chopped pickles may also be added. Fillet of Fish in Tomato Cups Select tomatoes of uniform size and Separate a young chicken into piecesat the joints, and make three portions ofthe breast; dip the pieces in water, thenroll lightly in flour and saute in fat triedout of fat, salt pork. When browned onone side turn and brown the other side;add about one pint of milk, cover and letsimmer until the chicken is tender. Itwill probably take about one hour. Ifpreferred the chicken may be removedfrom the frying pan to a casserole. Thecooking may be completed in the oven or SEASONABLE RECIPES 21

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