=Today's Recipe
STEAMED FISH PUDDING 8 ozs raw white fish 1 oz breadcrumbS ^ 2 oz suet 1 teasuoon minced parsley salt and peuper to taste pinch of grated nutmeg or ground mace 1 egg, beaten 6 or 7 tablespoons fish stoek or milk Weigh fish after" skinning and boning. Shred finely. Mix with the crumbs and suet. Add parsley and salt and pepper to taste, nutmeg 01* mace. Mix well and stir in egg and stock or milk. Three- 1 quarter fill a greased basin. Cover 1 with Teased paper. Steam gently for about 1 hour. Stand for a m'cment or two. Turn out on to a i hot dish. Coat with cheesb or 1 parsley- sauce. For three persons. j
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https://paperspast.natlib.govt.nz/newspapers/CHRONL19480701.2.57
Bibliographic details
Chronicle (Levin), 1 July 1948, Page 8
Word Count
121Today's Recipe Chronicle (Levin), 1 July 1948, Page 8
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